I was having dinner with my good friend Cindy the other night and she made fish tacos. The added little touch that really made them sing was the remoulade sauce she whipped up. This really moved the tacos to a whole new level. I bet this would be great as a dipping sauce for chicken fingers, too. 🙂
1 1/2 cups
2 1/4 Hours
1 1/4 cups mayonnaise
1/4 cup Creole mustard
1 Tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon dill pickle juice
1 teaspoon Tabasco
1 large clove garlic, minced
- Mix all the ingredients together in a medium bowl.
- Let the mixture sit, covered, in the refrigerator for 2 hours before serving.