There’s not much to say about this New Orleans classic, except that it’s a classic for a reason. Creamy, spicy and versatile, we can’t get enough of this remoulade.
1 cup mayonnaise
2 tbsp Creole or whole-grain mustard
2 tbsp ketchup
½ cup green onions(finely chopped and just the green part)
2 tbsp fresh parsely(finely chopped, no stems)
2 tbsp celery(finely chopped)
1 ½ tsp chopped garlic
1 tsp sweet paprika
1 tsp Crystal Hot Sauce
freshly ground salt and pepper to taste
Combine all ingredients in a medium-size mixing bowl.
Mix well and season with salt and pepper to taste.
Cover and chill for at least 2 hours before serving. (Best when enjoyed in the first 24 hours.)