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Lemon Rémoulade

Lemon Rémoulade

This sauce may also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.

This recipe goes with Crab Cakes With Lemon Rémoulade

Southern Living MAY 2006

  • Yield: Makes about 2 1/4 cups
  • Prep time:10 Minutes
  • Chill time:30 Minutes

Ingredients

  • 2 cups mayonnaise
  • 1/4 cup Creole mustard
  • 2 garlic cloves, pressed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons paprika
  • 3/4 teaspoon ground red pepper

Preparation

1. Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.

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Lemon Rémoulade recipe

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