Remoulade Sauce

Combine all ingredients in a bowl, cover and chill in the fridge for a minimum of 1 hour.

If you taste the sauce before it sets and its salty, don’t worry, the salt ratio will settle after it sits.

Serve with my Shrimp Po’Boy Sandwich.

Ingredients

• 1 1/4 cup mayonnaise

• 1/2 cup Dijon mustard

• 1/2 tablespoon paprika

• 1/2 teaspoon Creole seasoning

• 1-2 teaspoons horseradish sauce

• 3 tablespoons sweet pickle relish

• 1/2 teaspoon hot sauce (Tabasco)

• 4 cloves of garlic minced and smashed

• 2 green onions thinly sliced and chopped

• 1/2 lemon, juiced

• 1 tablespoon chopped fresh parsley

• 2 teaspoons capers (optional)