Photo: Howard Lee Puckett; Styling: Missie Neville Crawford

How to Make It

Step 1

Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.

Step 2

SERVE WITH boiled shrimp and shredded iceberg lettuce on toasted sourdough rolls.

Ratings & Reviews

CarolAvery's Review

August 18, 2012
My favorite remoulade! I added fresh lemon juice also. Just the right tang, awesome!