Chipotle Rémoulade

Recipe from

Southern Living


3/4 cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons sweet-hot pickle relish
1 canned chipotle pepper in adobo sauce, chopped
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper


Stir together mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper. Cover and chill up to 3 days before serving.