Combine the ketchup, brown mustard, Worcestershire sauce, prepared mustard, white vinegar, garlic, paprika and salt in a small bowl. In another small bowl, mix together the celery, green onion and parsley. In a blender or food processor, beat the egg yolks 2 minutes using a series of on/off pulses. With the machine running, add the oil in a thin stream. Stop the machine and add the ketchup mixture. Pulse to combine. Add the celery mixture and 1 tablespoon of wasabi paste. Pulse to combine. Remoulade should retain some texture. Taste and add additional wasabi paste if desired. Chill well.