Spicy Remoulade (Print Version)

# Ingredients:

01 - 1 1/4 cups creamy mayo.
02 - 1/4 cup tangy Creole mustard.
03 - 1 tbsp sweet paprika.
04 - 1-2 tsp Cajun spice blend.
05 - 2 tsp prepared horseradish.
06 - 1 tsp juice from pickles.
07 - 1 tsp your favorite hot sauce.
08 - 1 minced garlic clove, large.

# Instructions:

01 - Mix up the mayo and Creole mustard in a bowl.
02 - Toss in the paprika, 1 tsp of the Cajun blend, and the horseradish.
03 - Pour in the pickle juice and dash in some hot sauce.
04 - Stir in the minced garlic until it's all blended.
05 - Give it a taste and toss in more Cajun spice if you'd like.
06 - Pop it in the fridge for a few hours before serving.

# Notes:

01 - Tastes even better after a rest.
02 - This is a staple Louisiana dip.
03 - You can tweak the spice level.
04 - Fantastic choice for seafood.

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