Creole Mustard

Creole Mustard

2 c mayonnaise

4 T stoneground mustard

2 T Dijon

1 T horseradish

1 T hot sauce

2 splashes Worcestershire sauce

2 T sherry vinegar

1 stalk celery

1 roasted red pepper

1 roasted jalapeño with seeds

1/2 c Italian parsley

1/2 c scallion (not green onion)

2 cloves garlic

2 T paprika

1 T ground mustard

3 T Cajun seasoning

1 T minced onion

1 tsp pepper

• Put all ingredients in food processor; blend until fully incorporated. Store in mason jar in refrigerator.

I use 1/4 c of this in my Cajun turkey brine and the rest as a dipping sauce on my Thanksgiving charcuterie board.