Remoulade Sauce

This is a tried and true recipe.  I have tweaked several recipes over the years and this is the one we like.  

Ingredients:

• 2 C. mayonnaise
• ½ C. chili sauce
• ½ C. Creole mustard
• ½ C. green onions, finely chopped
• ½ C. celery, finely chopped
• 2 cloves of garlic, minced
• 2 T. horseradish
• 1 T. Crystal hot sauce
• 1 T. lemon juice
• ½ T. Worcestershire sauce

Directions:

1. Combine all ingredients and refrigerate overnight before serving

Tips and Tricks:

• This is great to make when you are boiling seafood.  Everyone loves it to dip:  shrimp, crawfish, and potatoes.
• This calls for horseradish, NOT horseradish sauce.  There is a difference.  Horseradish sauce is a milder version and is often found on a shelf in the grocery.  Horseradish is REFRIGERATED and is usually found in the dairy section.
• I use Zatarain's Creole mustard.  It has the perfect bite that this sauce needs.