Remoulade Sauce (Print Version)

# Ingredients:

01 - 1 teaspoon of juice from pickles.
02 - 1 big clove of garlic, finely chopped.
03 - 1/4 cup of Creole-style mustard.
04 - 1 tablespoon of sweet paprika powder.
05 - 1-2 teaspoons of spicy Cajun seasoning.
06 - 1 1/4 cups of mayonnaise.
07 - 2 teaspoons of grated horseradish.
08 - 1 teaspoon of hot pepper sauce.

# Instructions:

01 - Mix the mayonnaise and Creole mustard in a bowl.
02 - Sprinkle in paprika, horseradish, and 1 teaspoon of Cajun spice mix.
03 - Pour in some pickle juice along with the hot sauce, and stir it up.
04 - Toss in the minced garlic and blend everything smoothly.
05 - Give it a taste and toss in extra Cajun spice if needed.
06 - Chill it in the fridge for a few hours before eating.

# Notes:

01 - Tastes best after some time resting.
02 - A classic sauce from Louisiana.
03 - You can tweak the spice level to your liking.
04 - Pairs wonderfully with fish and shellfish.

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