Spicy Remoulade Sauce by Blue Plate

If you're unfamiliar with remoulade sauce, here's a quick explanation:  Remoulade sauce is a cold, creamy condiment originating from France, typically made with mayonnaise as a base and flavored with a combination of herbs, capers, pickles, mustard, and sometimes anchovies, giving it a complex, tangy taste; it's often used as a dipping sauce for seafood and fried foods like French fries.

I love to use remoulade sauce for dipping for grilled or fried shrimp, any type of seafood, or with fries.  

For any good remoulade, start with a good mayo!  Blue Plate has been a New Orleans institution since 1927!

1 1/4 cups Blue Plate® Mayonnaise
2 T. Creole mustard
1 T. chili sauce
1 T. cornichons, minced
1 T. lemon juice
1 T. green onion, minced
2 t. prepared horseradish
1 t. Creole seasoning
1 t. Louisiana-style hot sauce
1 small garlic clove, minced
Chopped parsley, for garnish

Combine mayonnaise, mustard, chili sauce, cornichons, lemon juice, green onion, horseradish, Creole seasoning, hot sauce, and garlic in a small bowl and mix well. Transfer to a serving dish and garnish with chopped parsley.