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Remoulade Sauce


    1 1/4 cups mayonnaise
    1/4 cup mustard (Creole mustard if possible)
    1 Tbsp sweet paprika
    1-2 teaspoons Cajun or Creole seasoning
    2 teaspoons prepared horseradish
    1 teaspoon pickle juice (dill or sweet, your preference)
    1 teaspoon hot sauce (preferably Tabasco)
    1 large clove garlic, minced and smashed


Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

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