This Remoulade isn’t for weak pallet. Flavor packed, this sauce is perfect for Poboy’s, Shrimp skewers, or even some French Fries. Creole and Cajun flavors, through and through.
- 8 oz. Mayo
- 2 1/2 tbsp. Bayou Basics
- 1 tbsp. Prepared Horseradish
- 1 1/2 tbsp. Spicy Brown Mustard
- 1 tbsp. Lemon Juice
- 2 Garlic Cloves (minced)
- 1/2 tbsp. Worcestershire Sauce
- Place all ingredients into mixing bowl.
- Mix until evenly incorporated.
- Chill for at least 1 hour.
- MUNCH MUNCH MUNCH!
- Add a little heat with Louisiana Hot Sauce
- Add a briny element with Capers