September 8, 2008
Popeye's Mardi Gras Mustard Recipe
Popeye's Chicken & Biscuits, founded in New Orleans by Al Copeland, has a unique mustard that is both spicy and sweet. Use it on chicken fingers and other fried foods for a nice change of pace.
2 tablespoons mayonnaise
2 tablespoons Zatarain's Creole mustard
2 teaspoons prepared horseradish (Kraft cream-style)
2 ½ teaspoons sugar or Splenda sugar substitute
Combine all ingredients in a small bowl; blend well. Let sit a half hour or longer to let the flavors blend.
Serve as a dipping sauce with chargrilled blackened chicken strips or other cooked chicken or shrimp.
Makes about 2 1/2 cups.
Filed under New Orleans Recipes, New Orleans Restaurants by admin
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