Remoulade--- best on a po'boy

3/4 cup mayonnaise

1/4 cup chopped dill pickle (or a nice dill relish)

1 green onion, finely chopped

2 garlic cloves, minced

2 tablespoons Creole mustard

1 tablespoon stone-ground mustard

1 tablespoon Louisiana-style hot sauce

1 teaspoon lemon juice

1/2 teaspoon paprika

1/8 teaspoon pepper

**If you don't have a creole mustard, you can sub dijon, but you may need to adjust with a little cayenne pepper for that extra heat (about 1/8-1/4 tsp depending on your heat/spice level preferences)

In a bowl, stir together all ingredients until blended. Refrigerate until ready to use

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