Prep Time:5 Minutes
Yield:1 1/2 Cups
- 1 cup mayonnaise (regular or plant based)
- 3 tablespoons Creole or whole grain mustard
- 2 tablespoons capers or green olives, chopped
- 2 tablespoons thinly sliced green onions
- 1 tablespoon minced flat-leaf parsley
- ½ teaspoon minced garlic (1 clove)
- 1 tablespoon lemon juice
- 2 teaspoons Cajun or Creole seasoning
- 2 teaspoons Louisiana hot sauce (more to taste)
- 2 teaspoons ketchup or chile sauce
- ¼ teaspoon black pepper
- 236.59ml mayonnaise (regular or plant based)
- 38.34g Creole or whole grain mustard
- 25.56g capers or green olives, chopped
- 25.56g thinly sliced green onions
- 12.78g minced flat-leaf parsley
- 2.13g minced garlic (1 clove)
- 12.78g lemon juice
- 8.52g Cajun or Creole seasoning
- 8.52g Louisiana hot sauce (more to taste)
- 8.52g ketchup or chile sauce
- 1.07g black pepper
This zesty sauce is perfect for anything fried, from shrimp or oysters to French fries, hushpuppies or fried okra. Especially good on crab cakes, salmon patties or on a Po’ boy sandwich. Think of this as tartar sauce’s zany sibling! Recipe requires 1 hour for chill time.
In a bowl combine mayonnaise, mustard, capers or olives, green onions, parsley and garlic. Mix well and add lemon juice, seasoning, hot sauce, ketchup and black pepper. Stir very well, adjust seasoning to taste and chill for one hour before serving.
French in origin, this sauce was made famous in eateries all over New Orleans. There are as many versions of this sauce as there are cooks. Mix up the ingredients to find your favorite version.
Optional additions or ingredients could include prepared or fresh grated horseradish, Worcestershire sauce, chopped pickles or cornichons, pickle (dill or sweet) relish, sweet or smoked paprika, cayenne or chili powder.