Ingredients:

  • 1 cup (240g) Heavy Mayonnaise
  • 2 tbsp (30g) Creole Mustard
  • 1 tbsp (15g) Dijon Mustard
  • 1 tbsp (15g) Prepared Horseradish (drained)
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (2.5g) Cayenne Pepper
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1 tsp (5ml) Worcestershire Sauce
  • 2 tbsp (30g) Finely minced Celery
  • 1 tbsp (15g) Finely chopped Flat-leaf Parsley
  • 1 tsp (5ml) Louisiana-style Hot Sauce

Instructions:

  1. Finely mince the celery and parsley until they reach a paste-like consistency, ensuring pieces are no larger than a grain of rice to maintain a velvety texture.
  2. In a small non-reactive mixing bowl, combine the mayonnaise, Creole mustard, and Dijon mustard. Whisk vigorously until the color is uniform.
  3. Gradually add the dry spices—smoked paprika, cayenne pepper, garlic powder, and onion powder—whisking until the sauce takes on a signature mahogany flecked appearance.
  4. Stir in the fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, minced celery, and parsley. Use a silicone spatula to fold together until fully integrated.
  5. Transfer the sauce to an airtight glass jar. For the best flavor profile, allow the sauce to rest in the refrigerator for at least 30 minutes to let the fat-soluble spice compounds bloom.
  6. Cover the bowl tightly with plastic wrap and refrigerate for exactly 1 hour 30 mins