Creole Aioli

  • Yield 1/2 cups

This makes a wonderful dipping sauce for chicken strips or try it on crab cakes for a nice change of pace.


1/2 cup Creole mustard
1/2 cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon chopped garlic
1 teaspoon chopped shallot
-- Salt and pepper to taste


  1. Combine the Creole mustard, mayonnaise, rice vinegar, honey and lemon juice in a blender.  Add the garlic, shallot, salt and pepper.  Process until smooth.

Recipe reprinted with permission from PCH Hotels and Resort’s Grand Traditions (PCH Hotels and Resorts, Inc., Point Clear, Al., 2009). 



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