Creamy Creole Sauce for Seafood

 

 

 

 

 

 

 

 

Ingredients

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Creole mustard (or whole grain mustard)

1 teaspoon hot sauce (adjust to taste)

1 teaspoon Worcestershire sauce

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for heat)

1 tablespoon lemon juice

1 teaspoon fresh parsley, chopped

Salt and black pepper to taste

 

Instructions

Sauté Aromatics:
In a skillet over medium heat, melt butter with olive oil.
Add onion and bell pepper, sauté for 3-4 minutes until softened.
Stir in garlic, Creole seasoning, smoked paprika, and cayenne pepper, and cook for 1 minute until fragrant.
Build the Sauce:
Pour in chicken broth and let it simmer for 2 minutes.
Add heavy cream, Dijon mustard, Worcestershire sauce, and tomato paste, stirring to combine.
Season with salt and black pepper, then let the sauce simmer for 5 minutes until thickened.
Finish and Serve:
Stir in lemon juice and parsley.
Serve warm over shrimp, crab, fish, or any seafood of choice.
Enjoy!