louisiana remoulade spicy sauce (Print Version)
# Ingredients:
01 -
5 ml Worcestershire sauce
02 -
4 g dried snipped chives
03 -
160 ml real mayonnaise
04 -
10 ml freshly squeezed lemon juice
05 -
4 g dried parsley
06 -
60 g whole grain mustard
07 -
2 g sugar (optional)
08 -
4 g all-purpose Creole seasoning
09 -
15 ml ketchup
10 -
30 g prepared horseradish
11 -
5 g minced garlic
# Instructions:
01 -
Grab a mixing bowl and toss in all the mayo, mustard, horseradish, ketchup, lemon juice, parsley, chives, Creole mix, chopped garlic, Worcestershire, and that bit of sugar if you want. Whisk them together well till it looks nice and smooth.
02 -
Pop a lid or wrap over your bowl, then slide it into the fridge. Let it hang out and chill for half an hour to an hour so the flavors can hang out and blend. You'll get the best taste this way.
03 -
Once it's cold, spoon it out with your shrimp, veggies, sandwiches, or even burgers. Tastes great straight from the fridge.
# Notes:
01 -
You can tweak the horseradish and Creole amounts to make it milder or hotter—whatever you like best.