Bread-and-Butter Pickle Rémoulade

Southern Living
This will keep in the refrigerator for about a week. Serve any leftover on sandwiches or with boiled shrimp.


Makes about 1 cup


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3/4 cup mayonnaise
1/4 cup Creole mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped bread-and-butter pickles
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon filé powder
1/8 teaspoon salt
1/8 teaspoon pepper


Prep: 15 Minutes

1. Stir together all ingredients.

Lightened Bread-and-Butter Pickle Rémoulade: Substitute 3/4 cup light mayonnaise for regular mayonnaise.

Created date

May 2009