Creole Remoulade Sauce
1 ¼ cups mayonnaise
¼ cup Creole Mustard or whole grain mustard
1 tablespoon paprika
1 ½ teaspoons Creole Seasoning
2 tablespoons dill pickles , finely diced
2 teaspoons jarred horseradish
1 teaspoon dill pickle juice
1 teaspoon hot sauce preferably Tabasco
1 clove garlic minced and smashed
- Begin by straining the jarred horseradish until it is dry. I like to use a metal strainer over a bowl – I press it until no more liquid comes out. If you need to add more horseradish, continue until you have two teaspoons of “dry-ish” horseradish.
2 tablespoons dill pickles,1 clove garlic
Now, just mix everything together in a medium-sized bowl.
hot sauce,1 clove garlic
- Stir until everything is well combined. Chill for at least two hours to give the flavors time to develop.
- Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.
- Keep refrigerated.
