Creole Remoulade

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Here’s how I made my Creole Remoulade. You can substitute any hot sauce if you can’t find Louisiana hot sauce, but I wouldn’t go too far to the Latin/Mexican side, because that’s not going to be Creole exactly. It is usually served with seafood, such as Shrimp Remoulade, above, but I have also used it as a coleslaw dressing and it was perfect. I’m pretty sure you could use it as a sandwich spread, too.

1 cup mayonnaise
½ cup Creole or whole grain mustard
1 tablespoon prepared horseradish
1 rib celery, finely chopped
1 large green onion, finely chopped
1 teaspoon Louisiana hot sauce
1 tablespoon Creole spice blend
¼ cup tomato jam
2 tablespoons parsley, minced
1 clove garlic, minced
1 teaspoon fresh thyme
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Mix all ingredients in medium bowl, cover, and refrigerate for at least 2 hours to allow flavors to blend.

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