Remoulade

This is my base recipe for Remoulade. Feel free to adjust for any dish/appetizer that you wish to pair this with!

Utensils:

Small Bowl
measuring cups and spoons
Large spoon
Knife and cutting board
Plastic wrap



Remoulade:

3/4 cup mayonnaise
1 Tbsp  Dijon mustard
1 tsp prepared horseradish
1 tsp white wine vinegar
1/2 tsp Cholula hot sauce
1 tsp finely chopped rosemary
1 scallion sliced thin
Sea salt and fresh ground black pepper 

In a small bowl, mix all ingredients. Taste for seasoning and adjust. Wrap and refrigerate.