REMOULADE SAUCE WITH SOUR CREAM

2 Tbsp. freshly squeezed lemon juice

4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

4 oz. V&V SUPREMO® Queso Fresco Cheese, crumbled

2 oz. chopped Vidalia onion

2 oz. sliced green onion

1 oz. Cup chopped celery

2 Tbsp. chopped garlic

2 Tbsp. prepared horseradish

3 1/2 Creole whole-grain mustard

3 Tbsp. yellow mustard

3 Tbsp. ketchup

3 Tbsp. chopped parsley

1/4 tsp. ¼ tsp. cayenne pepper

black pepper

1 Tbsp. sugar

1/4 tsp. hot sauce

Add all ingredients to the bowl of a food processor or blender. Mix on high for 30 seconds. Scrape the sides of the bowl and mix for 30 more seconds, or until the queso fresco is fully blended.

Notes: Use immediately or store. Will keep for 5 days when stored in an airtight container in the refrigerator.

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