This easy sauce is lovely smeared on a brat, campfire burger or an awesome dip for crispy cast iron potato fries. Typically a remoulade base is straight mayo, but one of our favorite hat tricks is to do half greek style yogurt, half mayo. This gives any recipe the familiarity we love but with a more healthful feel & taste. 

This recipe falls into our outdoor pantry staples prep. Before we set out on an adventure, we make ahead components of the dish that will hold well. Helping to create more enjoyment and ease while cooking outdoors.

All cooks prep, so like the pros have your meals prepped in a way that set you up for success. Meaning the pantry staples jarred and packed for beautiful entertaining in the great outdoors. 


1 cup mayonnaise 

1 cup Greek style yogurt

1 1/2 tablespoon whole grain mustard 

1 small pickle, 2 tablespoons diced pickles 

3 tablespoons chives, minced 

2 teaspoons cholula (hot sauce)

1/2 teaspoon salt

1/4 teaspoon fresh cracked pepper 

1 wide mouth jar with a lid 


1. Dice pickle.

2. Mince chives. 

3. Add all ingredients into jar, combine ingredients and store in the fridge.

4. Keeps fresh about a week in the fridge.


kandyce carrollComment