Horseradish Remoulade

• 1/2 cup your favorite or Homemade Mayonnaise (page 280)
• 1/2 cup Greek yogurt
• 1/4 cup prepared horseradish
• 2 scallions, trimmed and chopped
• 2 small dill pickles, chopped
• 2 small sweet pickles, chopped
• 1 hard-boiled egg, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper
• Pinch of ground cayenne pepper

1. Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce.
2. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.

your favorite, greek yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt, ground cayenne pepper

Taken from www.epicurious.com/recipes/food/views/horseradish-remoulade-383676 (may not work)