Dill Pickle Rémoulade

Prep: 5 min. This double duty rémoulade serves as a condiment for fish tacos or as a dip with vegetables.

Yield: Makes about 1 1/4 cups
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


  • 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


  1. 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 (17.2-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.
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