This is a classic Louisiana recipe with French roots. It’s traditionally
made with mayonnaise, but mine is a more heart-healthy version. This
sauce is great with shrimp, over sliced tomatoes, with pasta, over
vegetables and cold meats, in chicken or potato salad, or as an
ingredient in deviled eggs.
1/2 cup Creole mustard, store-bought or homemade
1/4 cup catsup
1/4 cup cider vinegar
2 tablespoons grated horseradish, or substitute prepared horseradish,
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
3/4 teaspoon ground paprika
1 teaspoon Louisiana-style hot sauce or substitute ground cayenne
2/3 cup olive oil
1/4 cup chopped green onions
2 tablespoons chopped celery
1 tablespoon minced capers
1 tablespoon chopped fresh parsley
1/4 teaspoon ground white pepper
Salt to taste
Combine the mustard, catsup, vinegar, horseradish, Worcestershire,
garlic, paprika, and hot sauce in a bowl and whisk to combine.
Slowly add the oil while continuing to whisk to emulsify the sauce.
Fold in the remaining ingredients, taste, and adjust the seasonings.
Allow the sauce to sit for an hour to blend the flavors.