Remoulade Sauce


1 1/4 cups mayonnaise

ΒΌ cup Creole mustard

1 Tbsp sweet paprika

1 tsp Creole seasoning

2 tsps prepared horseradish

1 Tbsp minced dill pickles with juice

1 tsp Tabasco

1 large clove garlic mashed or minced

1 hard boiled egg, chopped


Combine all ingredients a few hours before serving to let the flavors meld.

Serve with boiled shrimp or crab cakes.