Remoulade Sauce Print

Remoulade Sauce 1 cup (231 g) mayonnaise 1 1/2 teaspoon (4.2 g) minced garlic 1/2 lemon juice 3 tablespoons (46.9 g) creole mustard 1 teaspoon (5 g) hot sauce , adjust to taste 2 tablespoons (30 g) relish 1 green onion , finely chopped 1 teaspoon (5.73 g) Worcestershire sauce 1/2 teaspoon (1.5 g) creole seasoning (optional) salt to taste Mix all the ingredients above for the remoulade sauce in a medium bowl. Keep refrigerated. Tips & Notes: If you're a fan of horseradish, you can always add about a teaspoon of it. You may substitute Creole Mustard with any whole-grain mustard. Swap pickle relish with cornichons or chopped sour or dill pickles. You can always process all the ingredients in a food processor if you prefer a smoother consistency. Chill for a few hours or overnight before serving them up.