Sweet Chili Rémoulade
Yields: 1⅔ cups
 
Ingredients
  • 1 cup mayonnaise
  • ½ cup sweet chili sauce*
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped dill pickles
  • 1½ tablespoons Creole mustard
  • 4 medium cloves garlic, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.
Notes
*We used Mae Ploy Sweet Chili Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-catfish-po-boys/