- Sauce
- Southern
- Make-ahead
- No-cook
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 cup
mayonnaise
- 3 tbsp
Creole mustard
- 1 tbsp
prepared horseradish, drained
- 2 tsp
ketchup
- 1 1/2 tsp
sweet paprika
- 1 tbsp
lemon juice, freshly squeezed
- 1 tbsp
capers, drained and chopped
- 2
scallions, thinly sliced
- 1 tbsp
flat-leaf parsley, finely chopped
- 1 clove
garlic, grated or very finely minced
- 1 tsp
Worcestershire sauce
- 1 tsp
Louisiana-style hot sauce, plus more to taste
salt, to taste
black pepper, freshly ground, to taste
- Dairy-free
Contains eggs (mayonnaise) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Not checked: Creole mustard.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup and paprika until the sauce is smooth and evenly pink.
2 min
- 1 cup mayonnaise
- 3 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 2 tsp ketchup
- 1 1/2 tsp sweet paprika
- Step 2
Stir in the lemon juice, capers, scallions, parsley, garlic, Worcestershire and hot sauce.
2 min
- 1 tbsp lemon juice
- 1 tbsp capers
- 2 scallions
- 1 tbsp flat-leaf parsley
- 1 clove garlic
- 1 tsp Worcestershire sauce
- 1 tsp Louisiana-style hot sauce
- Step 3
Taste and season with salt, pepper and more hot sauce. It should be tangy and sharp; if it tastes flat, add another squeeze of lemon.
2 min
- salt
- black pepper
- Step 4
Cover and chill at least 1 hour before serving so the flavors come together. Keeps in the fridge up to 5 days; stir before serving.
1 hr, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026