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Creole Remoulade


Yields about 1 cup


  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard (substitute stone ground dijon)
  • 2 teaspoons hot sauce (I like Crystal)
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1 tablespoon ketchup
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (use less if sensitive to heat)
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)


  1. Whisk together all ingredients in a small bowl. Taste and adjust seasoning as needed. Cover and store in the refrigerator for up to one week.