Criolla Rémoulade

Ingredients

• 2 teaspoons anchovy paste 
• 2 tablespoons capers drained
• 0.3 cup dijon mustard 
• 1 tablespoon parsley fresh minced
• 2 teaspoons horseradish prepared
• 1 cup mayonnaise 
• 1 teaspoon old bay seasoning 
• 1 teaspoon paprika 
• 0.3 cup toppings: such as pickles sweet chopped
• 2 teaspoons worcestershire sauce 

Equipment

Directions

1. Stir together all ingredients; cover and chill at least 1 hour or up to 1 week.
2. Citrus Rmoulade: Prepare Criolla Rmoulade as directed, omitting capers and parsley. Stir in 1 tablespoon chopped cilantro, 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, and 1 teaspoon grated orange rind. Cover and chill as directed.