A no-cook, creamy mayo-based dipping sauce with a Cajun flair for seafood, fritters, fried green tomatoes, fried potatoes, chicken and much more.
Estimated Time 15 minutesminutes
Servings 12Servings
Here's What You Need
½cupmayonnaise
⅓cupsour cream
¼cupketchup
1tablespoonprepared horseradish
2tablespooncreole mustard
2tablespoonschives - finely chopped
2tablespoonlemon juice
1teaspoonworcestershire
Herb and Spice Blend
1tablespoonsweet paprika
½teaspoongranulated garlic
¼teaspooncayenne
¼teaspoonwhite pepper
¼teaspoonblack pepper
½teaspoonkosher salt
Here's What You Do
Finely chop the chives, squeeze the lemon juice and measure the Creole mustard, horseradish and Worcestershire sauce. Mix the Herb and Spice Blend in one small prep bowl.
Place the mayonnaise and sour cream In a large glass measuring cup or small glass bowl.
Add the ketchup, Creole mustard, prepared horseradish, lemon juice and worcestershire sauce. Mix to blend all these wet ingredients.
Add the chopped chives and the Herb and Spice Blend. Stir vigorously to combine all the dry ingredients into the wet ingredients.
This sauce can be used right away, but is better if placed in the fridge for at least an hour and up to overnight.
Notes
This recipe makes approximately 1 ½ cup of dipping sauce. For nutritional calculations, I used a serving size of 2 tablespoons.Substitute grain brown mustard, such as Dijon, for the Creole Mustard. Creole mustard is available at AmazonIf you prefer more heat, increase the cayenne and white pepper as desired.Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. It is not recommended to freeze this sauce.