A no-cook creamy Cajun dipping sauce combining mayonnaise, sour cream, horseradish, and Creole mustard with cayenne heat and paprika depth. This versatile condiment works with seafood, fried vegetables, and chicken.
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Finely chop the chives, squeeze the lemon juice and measure the Creole mustard, horseradish and Worcestershire sauce. Mix the Herb and Spice Blend in one small prep bowl.
Place the mayonnaise and sour cream In a large glass measuring cup or small glass bowl.
Add the ketchup, Creole mustard, prepared horseradish, lemon juice and worcestershire sauce. Mix to blend all these wet ingredients.
Add the chopped chives and the Herb and Spice Blend. Stir vigorously to combine all the dry ingredients into the wet ingredients.
This sauce can be used right away, but is better if placed in the fridge for at least an hour and up to overnight.
Store in an airtight container in the refrigerator for up to 5 days; no reheating required.
Yes. The sauce is better after chilling for at least an hour and keeps well in the refrigerator for up to overnight, allowing flavors to meld.
Serve it with seafood, fried green tomatoes, fritters, fried potatoes, chicken tenders, and other fried or grilled foods.
Yes. Increase cayenne pepper for more heat or reduce it for a milder sauce. Start with ¼ teaspoon and adjust to taste.
Substitute with whole grain mustard or regular yellow mustard, though the authentic Cajun flavor will be slightly different.
Store in an airtight container in the refrigerator for up to 5 days.
