Ravigote Sauce
- 2 cups mayonnaise
- Juice of 1 lemon
- 2 tablespoons prepared horseradish
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped capers
- 1 tablespoon Creole mustard
- ½ teaspoon hot sauce
- ¼ teaspoon Worcestershire sauce
- Pinch sea salt
- Pinch ground black pepper
- In a large bowl, stir together all ingredients until well combined.
Recipe by Louisiana Cookin' at https://louisianacookin.com/jumbo-lump-crab-cakes-eat-fit-cookbook/
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