Remoulade Sauce

• 2/3 cup light mayonaise

• 1 tablespoon Dijon mustard

• 1/2 tablespoon prepared horseradish

• 1/2 tablespoon Tony Chachere’s Original Creole Seasoning

• 1/2 teaspoon dill pickle juice

• 1/2 teaspoon lemon juice

• 1/2 teaspoon worcestershire

• 1 tablespoon minced green onions

• 2 large cloves minced garlic

• fresh ground sea salt

Mix remoulade ingredients together with a fork in a small bowl. Cover and refrigerate at least a few hours before using to let flavors merry.

This is wonderful with shrimp po boys, crab cakes or fish and chips!!