It’s so delicious to make your own!

INGREDIENTS:

Mayonnaise – 1 1/4 Cup

Stone Ground Mustard – 1/4 Cup

Garlic – 1 Clove crushed

Pickle Juice – 2 Tablespoons

Capers – 2 Tablespoons without juice

Horseradish – 1 Tablespoon

Cayenne Pepper – 1/4 Tablespoon

Hot Paprika – 1/4 Tablespoon

Franks Red hot – 1/2 Tablespoon

DIRECTIONS:

All ingredients in any order go into a blender.  Pulse 4 or five times and it’s done.

This remoulade sauce goes with shrimp, chicken, peanut butter…okay not peanut butter, but just about anything you would put mayo on…this would make it better.

Tonight I’m making fried green tomatoes, topped with sweet Georgia shrimp over

an avocado salad with shredded lettuce and remoulade sauce drizzled over the top.

The sauce is what I’m going to do right now, because it can be done

days, or hours ahead of time…

and anything I can do ahead of time makes me happy.

I know I can purchase this in a bottle, and it’s good…but not this good.

Basically if you can open a jar…you really have this one.  The only reason it needs to be in a blender is I don’t care to taste the capers whole.

But if you don’t have one just mix it together really well…or use beaters.

I added my ingredients into a bowl and then into the blender, but not really sure why.

To save on dishes, just put it straight into the blender.

It’s in the blender

Just hit pulse 4 or 5 times and it’s done.

Into a canning jar and it will be in the fridge until I need to use it tonight.

Super simple to make, and much better than what is available in a bottle in the store.