This sauce came by its name honestly. It was originally called Creole Mustard Horseradish Sauce, but so many people at LuLu’s literally said, “WOW!“ after tasting it on our fish sandwich that we felt like we needed to call it like it is.
The sauce will keep for up to one week in the refrigerator. There is a reason I call this WOW sauce – you will find so many uses for this deliciousness!
This sauce came by its name honestly. It was originally called Creole Mustard Horseradish Sauce, but so many people at LuLu’s literally said, “WOW!“ after tasting it on our fish sandwich that we felt like we needed to call it like it is.
The sauce will keep for up to one week in the refrigerator. There is a reason I call this WOW sauce – you will find so many uses for this deliciousness!
1 ½ cups
Ingredients
- 2 jalapeños
- 1 tablespoon extra virgin olive oil
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 1/4 cup prepared horseradish
Instructions
- Coat the jalapeños with the olive oil. Char them in a hot skillet or under the broiler. The trick is to blacken the skins evenly by turning them frequently.
- Once the peppers are charred, place them in a plastic baggie or covered bowl for about 15 minutes. As the peppers cool, the heat and moisture will “sweat” the skins from the peppers.
- Once the skins are removed, cut the peppers in half, carefully remove the seeds, and finally chop the flesh.
- Combine all the ingredients in a medium bowl or airtight container. Cover and refrigerate.
