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Spices/Sauces/Rubs, Creole | |
| Note this makes a lot, I generally quarter for 2 or 1/2 for 4 people) 2 1/2 teaspoons fresh lemon juice 1/2 teaspoon dry mustard 1 1/4 cups mayonnaise 1/2 red bell pepper ; diced fine 1/2 large Anaheim chile pepper ; or green bell pepper 1 hard-boiled egg ; diced 1 tablespoon flat leaf parsley ; finely chopped 2 3/4 teaspoons prepared horseradish 1 1/4 teaspoon Dijon mustard 3/4 teaspoon dried tarragon 3/4 teaspoon hot sauce kosher salt and white pepper ; to taste | |
| This sauce is New Orleans through and through. It can be served with all sorts of seafood-boiled shrimp and crab, crawfish, fried oysters, and crabcakes. In a medium bowl whisk together lemon juice and dry mustard. Whisk in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard, tarragon, hot sauce, salt, and pepper. Yield: Makes 1.5 cups | |
Excellent | |
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