1 cup mayonnaise
1 tablespoon creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon ground black pepper (or more to taste)
1/4 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon paprika
Combine the ingredients in a medium bowl. Refrigerate at least 1 hour to allow the flavor
to develop. Keep refrigerated in an airtight container for up to a week.
Notes from Stacey Little
This sauce is perfect as a baste (just use near the end of cooking) or even as a dipping
sauce for chicken, turkey, or pork. It’s great on a pulled pork sandwich, too!