Remoulade Sauce. Creamy, rich and slightly tangy.

 

1 cup mayonaise

1 tbsp Dijon mustard

2 tsp lemon juice

1 tsp Worcestershire sauce

1 tbsp hot sauce

1 tsp Creole seasoning (I used Cajun seasoning)

1/2 tsp cayenne

1/4 tsp paprika

1/2 tsp granulated sugar

2 tsp capers (I did not use)

1 tbsp minced garlic

1 tbsp chives (I used green onion)

Combine all and refrigerate until ready to serve. 

Serving suggestions:

• seafood

• burgers

• dipping sauce for french fries or chicken fingers

• asparagus