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Ingredients
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons Creole mustard
- 2 cloves garlic, peeled and minced
- 2 cloves garlic, peeled and minced
- 2 teaspoons capers, roughly chopped
- 4 cornichons, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
Make the Remoulade: In a small bowl, mix together the remoulade ingredients and let sit for 1 hour for flavors to combine, then cover and refrigerate.
