Ingredients:

  • 1 cup high-quality mayonnaise
  • 2 tbsp coarse-grain Creole mustard
  • 1 tsp freshly squeezed lemon juice
  • 1/4 cup finely minced dill pickles
  • 2 tbsp minced capers, drained and rinsed
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 2 tsp smoked paprika
  • 1 tbsp salt-free Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp Worcestershire sauce

Instructions:

  1. Drain the wet elements. Place your 1/4 cup finely minced dill pickles and 2 tbsp minced capers in a paper towel.
  2. Whisk the base. Combine 1 cup mayonnaise with 2 tbsp Creole mustard in a medium bowl until smooth and pale orange.
  3. Introduce the aromatics. Add the 1/2 tsp garlic powder, 1/4 tsp cayenne, and 2 tsp smoked paprika.
  4. Add the punch. Stir in the 1 tsp Worcestershire sauce and 1 tsp fresh lemon juice until the mixture looks glossy.
  5. Fold in the texture. Gently stir in the dried pickles, capers, and 1 tbsp fresh parsley.
  6. Incorporate the Cajun blend. Sprinkle in the 1 tbsp salt free Cajun seasoning and fold.
  7. The Chill Factor. Transfer the mixture to a glass jar and seal tightly.
  8. Wait for the bloom. Refrigerate for at least 30 minutes until the color deepens and the flavors meld.
  9. Final stir. Give it one last whisk before serving until it reaches a creamy, spreadable consistency.