Remoulade Sauce

This is a quick and easy version of a New Orleans favorite.

1 pint mayonnaise
2 tablespoons Creole mustard
2  tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce

Mix  ingredients well. Makes 21/4 cups sauce. Serve over cold shrimp or roast beef.




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