ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dill Pickle Rémoulade

Yield Makes about 1 1/4 cups
Prep: 5 min. This double duty rémoulade serves as a condiment for fish tacos or as a dip with vegetables.

Ingredients

  • 1 1/2 cups mayonnaise
  • 4 kosher dill pickle spears, finely chopped
  • 1/4 cup chopped fresh parsley
  • 6 tablespoons Creole mustard
  • Garnish: parsley sprig, chopped tomato

How to Make It

  1. Stir together first 4 ingredients until blended; cover and chill until ready to serve. Garnish, if desired.


  2. FISH TACOS WITH DILL PICKLE RÉMOULADE: Prepare 1 (2-oz.) package frozen breaded flounder fillets according to package directions. Fill 5 (8-inch) soft taco-size flour tortillas, warmed, evenly with fish, 3 chopped plum tomatoes, and desired amount of shredded cabbage and Dill Pickle Rémoulade. Makes 5 servings. Prep: 10 min.