Tangy Louisiana Remoulade Sauce Recipe for Seafood Lovers - Beard and Bonnet

Ingredients

• 0.67 cup (158 ml) mayonnaise (real)
• 4 tbsps (60 ml) whole grain mustard
• 2 tbsps (30 ml) prepared horseradish
• 2 tsp (10 ml) dried parsley
• 2 tsp (10 ml) dried snipped chives
• 2 tsp (10 ml) all-purpose creole seasoning
• 1 tbsp (15 ml) ketchup
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) minced garlic
• 1 tsp (5 ml) Worcestershire sauce
• 0.5 tsp (2.5 ml) sugar (optional)