Tangy New Orleans Remoulade

. Mix the Base
In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined.
2. Add the Flavor
Stir in the parsley, capers, pickles, and garlic, mixing thoroughly.
3. Season & Chill
Add smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop.
4. Serve & Enjoy
Use as a dipping sauce for fried seafood, po’boys, fries, or even as a dressing for salads!
Recipe Details