Remoulade Sauce

Ainekset

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if possible)

1 tablespoon sweet paprika

1 to 2 teaspoons Cajun or Creole seasoning, divided (see recipe note)

2 teaspoons prepared horseradish

1 teaspoon pickle juice (dill or sweet, your preference)

1teaspoon hot sauce (preferably Tabasco)

1 large clove garlic, minced and smashed

Ohjeet

1. Mix all the ingredients together in a medium bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste.

2. Chill the remoulade: The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.