Criolla Rémoulade

Ingredients

• 1 cup mayonnaise
• 1/4 cup Creole mustard
• 1/4 cup chopped sweet pickles
• 2 tablespoons capers, drained
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared horseradish
• 2 teaspoons anchovy paste
• 1 teaspoon Old Bay seasoning
• 1 tablespoon minced fresh parsley
• 1 teaspoon paprika

Preparation

1. Stir together all ingredients; cover and chill at least 1 hour or up to 1 week.
2. Citrus Rémoulade: Prepare Criolla Rémoulade as directed, omitting capers and parsley. Stir in 1 tablespoon chopped cilantro, 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, and 1 teaspoon grated orange rind. Cover and chill as directed.