Prep 5 mins
Cook 0 mins
This recipe is from Jean Anderson and her book "A Love Affair with Southern Cooking" literally bring tears to my eyes because she really loves Southern cooking and it shows through history, personal experiences, stories, etc. It's like reading a novel and so full of passion and love for cooking. According to her not many Southerners beyond northern Alabama know this sauce. It is used to marinate everything from chicken to fish. Also can be used as a dip for fresh veggies and in my case used as a dip for cracked crab and chilled cooked shrimp. Speak of delish! I had this sauce with Dungeness crab, coleslaw recipe from Dinosaur BBQ and gruner veltliner wine. Perfect.
- 1⁄2 cup mayonnaise
- 1 1⁄4 tablespoons cider vinegar or 1 1⁄4 tablespoons white wine vinegar
- 1⁄2 tablespoon water
- 1⁄2-1 garlic clove, minced
- 1 teaspoon creole mustard or 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1⁄2 teaspoon black pepper (to taste)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt (to taste)
- Combine all ingredients in a bowl and mix until smooth.
- You can store dish in a covered dish for 5 to 7 days in a fridge.
- Serve as a dip for crisp veggies, as a cocktail sauce for shellfish or sauce for grilled and fried chicken or fish.