I do not claim to have invented the basic concept of this sauce since it is a basic Cajun Remoulade. However, I did do some original experimentation to give it the taste I like.
1 cup mayonnaise (use real mayo!!!)
1/2 cup ketchup
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1.5 tablespoon fresh lemon juice
¼ teaspoon of Accent
Generous amount of fresh medium grind black pepper (cover the surface two or three times and mix in. At least a half teaspoon, but more to taste is ok.)
If desired a few drops of Tabasco can bring up the heat a bit.
Mix well and let it rest in the fridge for at least 3 hours. For use spoon out what you will need, and let it warm up a bit before eating.
If you are curious Accent is pure MSG. You need the MSG to give the sauce that rich mouth feel. Before you condemn me for using MSG in home cooking, you will notice except what is in the Worcestershire sauce there is no salt in the recipe, so the MSG is a “healthier” way to get sodium into the food. (Food without Sodium tastes dead, and unpleasant.) If you skip the Accent, the sauce will be bland because the oil from the mayo will coat your tongue and deaden your taste buds, however the Umami taste will reduce that effect. The lemon juice is there to add a brightness and fruity acidity that you can not get from the vinegar in the ketchup.
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