Prep 10 mins
Cook 1 hr
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup finely chopped scallion
- 1⁄4 cup finely chopped fresh flat leaf parsley
- 1 stalk finely chopped celery
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 2 teaspoons hot sauce
- 1⁄4 teaspoon fresh ground black pepper
- Whisk together all ingredients.
- Cover and chill 1 hour.
I chopped the celery and scallions in my mini processor until very fine. I had some frozen fish in the freezer and some chopped cabbage along with some whole wheat tortillas so I made fish tacos using this sauce. Delicious. It makes quite a bit and there is only 2 of us so we will have to have several seafood dishes this week to use it up. It is delicious and so easy to make. Thanks for posting Rita
Great! The secret is to finely cut the scallions, garlic and celery. The longer it sits the better it tastes.
Thanks for a great recipe.
Made this day before yesterday. Tasted after it had chilled several hours, and it was good but didn't knock my socks off. Served it yesterday, and I was sooo glad I'd made it well in advance because it had improved enormously. Everybody loved it. Tonight, I'm sitting here dipping boiled shrimp in the leftovers. Once the shrimp is gone, I may start dipping in my finger and licking it. :) On Day 3, this stuff has definitely reached the level of 'restaurant-quality'! I followed the recipe exactly except that somehow I read "scallions" but translated it as "shallots". One of those happy mistakes, though, because the shallots were great. Thank you for the superb recipe, Rita! Can't wait to try it with your Cajun okra.