Remoulade Sauce  

This is a quick and easy version of a New Orleans favorite.
 

1 pint mayonnaise
2 tablespoons Creole mustard (Cajun or deli style)
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce

Mix ingredients well. Makes 2 1/4 cups of sauce. Serve as a dip along side shrimp, crab cakes, onion rings or over roast beef.