Eosinophilic Esophagitis Friendly New Orleans Remoulade
Total time40 min
Prep time10 min
Cook time0 min
4.6(13)
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Learn more →Ingredients
8 servings
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp hot sauce (such as crystal or tabasco)
- 1 tbsp fresh lemon juice
- 2 tsp worcestershire sauce
- 2 cloves garlic, minced
- 2 tbsp celery, finely minced
- 2 tbsp green onion (green tops only), thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
In a medium mixing bowl, whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, lemon juice, and Worcestershire sauce until smooth and fully combined.
- 2
Add the garlic, celery, green onion, and parsley and stir to incorporate evenly.
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