Ingredients:

  • 0.5 cup Avocado Oil Mayonnaise
  • 0.25 cup Plain Non-fat Greek Yogurt
  • 2 tbsp Whole Grain Creole Mustard
  • 1 tbsp Prepared Horseradish, drained
  • 1 tbsp Finely minced capers
  • 2 tbsp Green onions, finely minced
  • 1 clove Garlic, turned into a paste
  • 1 tbsp Fresh lemon juice
  • 2 tsp Smoked paprika
  • 1 tsp Louisiana-style hot sauce
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Celery salt

Instructions:

  1. Paste the garlic. Grate the clove on a microplane or mash it with the side of a knife until it is a smooth paste. Note: This prevents anyone from biting into a raw chunk of garlic.
  2. Drain the horseradish. Press the horseradish against a fine mesh strainer until no more liquid drips out. Note: Excess moisture will cause the mayo to break.
  3. Combine the bases. In your bowl, whisk the 0.5 cup avocado mayo and 0.25 cup Greek yogurt until smooth.
  4. Incorporate the mustard. Fold in the 2 tbsp Creole mustard and 1 tbsp horseradish.
  5. Add the seasonings. Stir in the 2 tsp smoked paprika, 0.5 tsp celery salt, and 1 tsp Worcestershire sauce.
  6. Introduce the aromatics. Add the 1 tbsp minced capers and 2 tbsp green onions, folding gently.
  7. Balance with acid. Pour in the 1 tbsp lemon juice and 1 tsp hot sauce, whisking until the color is a uniform pale orange.
  8. The Flavor Set. Cover the bowl and refrigerate for 30 minutes until the flavors have fully melded and the sauce has thickened slightly.