Step 1 / 7
mix
whisked smooth, then refrigerated at least an hour
mayonnaise + mustard + horseradish + ketchup + relish + Worcestershire + lemon juice + smoked paprika + 1 tsp of the Creole seasoning = rémoulade. Make it first and give it the cold hour: raw horseradish and mustard are volatile and aggressive on the minute they are stirred in, and an hour is what turns a bowl of condiments into a sauce with one flavour. Salt distributes in the same time. Taste it cold, not warm, since fat mutes seasoning as it chills and a sauce that tasted right in the bowl will read flat on the bread.