This is great!!! I served it with boiled shrimp and fried green tomatoes. I follwed the recipe, with the exception of subsituting Wickles Pickles for the bead & butter. Good choice...added just the right amount of kick.
Bread-and-Butter Pickle Rémoulade
This will keep in the refrigerator for about a week. Serve any leftover on sandwiches or with boiled shrimp.
Yield: Makes about 1 cup
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Ingredients
- 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
Preparation
- 1. Stir together all ingredients.
- Lightened Bread-and-Butter Pickle Rémoulade: Substitute 3/4 cup light mayonnaise for regular mayonnaise.
Bread-and-Butter Pickle Rémoulade Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining
- CUISINE: American, Cajun/Creole, Southern
- MAIN INGREDIENT: Eggs
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
More Recipes for Sauces/Condiments
-
Sweet Pickle Relish
Food & Wine -
Uncle Hoyt's Bread-and-Butter Pickles
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy