Ravigote Sauce
 
Makes 1½ cups
Ingredients
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry mustard
  • 1 cup mayonnaise
  • ¼ cup minced red bell pepper
  • ¼ cup minced green bell or Anaheim pepper
  • 1 large egg, hard-cooked, peeled, and finely chopped
  • 1½ tablespoons small capers, drained and chopped
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon hot sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried tarragon leaves or 1 teaspoon minced fresh tarragon leaves
Instructions
  1. In a medium nonreactive bowl, stir together lemon juice and dry mustard until dissolved. Stir in mayonnaise. Gently fold in all remaining ingredients. Cover and refrigerate for at least 1 hour or up to 4 hours. Taste and adjust seasonings. Sauce will keep refrigerated in an airtight container for up to 2 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-romaine-and-crab-salad/