Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined.