Cajun Remoulade Sauce

Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

• Ready In: 15 mins
• Yields: 18 oz

Ingredients

• 2  cups mayonnaise
• 2  tablespoons catsup
• 2  tablespoons creole mustard or 2  tablespoons  cajun mustard or 2  tablespoons  deli style mustard
• 1  tablespoon fresh parsley (chopped )
• 1  tablespoon cayenne pepper (1 tsp for mild)
• 1  tablespoon lemon juice (freshly squeezed)
• 2  teaspoons  prepared horseradish
• 2  garlic cloves
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  celery salt
• 1  teaspoon paprika

Directions

1. Mix all ingredients well in a mixer.
2. If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
3. Refrigerate overnight.
4. I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.