Rémoulade Sauce

In the past, when I've ordered crab cakes at a restaurant, I feel like a lot of it comes down to the sauce that is served with it. I've never known what that sauce was called, but knew I wanted some with my first attempt to make crab cakes. So what did I do? I went on Pinterest and searched "crab cake sauce." All responses pointed to rémoulade.

What the heck is rémoulade? It's a French word, for one, and it's pronounced ray-moo-laud (emphasis on the last syllable). In the United States, many of the recipes are influenced by the Creole culture, but there are a lot of variations to the recipe. I chose the one that sounded the best on paper. I think I made a pretty dang good choice.

• 1 1/4 cup mayonnaise
• 1/4 cup mustard (Creole flavored, if possible)
• 1 Tbsp sweet paprika
• 1-2 tsp Cajun or Creole seasoning
• 2 tsp prepared horseradish
• 1 tsp pickle juice (dill or sweet, your preference)
• 1 tsp hot sauce (preferably Tabasco)
• 1 large clove garlic, minced and smashed

Mix all the ingredients together in a medium bowl. The rémoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

NOTES: I have no idea what Creole flavored mustard is. We just used Dijon, I think. Or Spicy Brown. Can't remember. Anyway, Doug also found that this sauce is delicious with corn dogs. Go figure.

Makes about 1 1/1 cups

Recipe from http://www.simplyrecipes.comwww.simplyrecipes.com