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.

Prep time: 10 minutes
Chill Time time: 30 minutes
Yields: Makes about 2 1/4 cups


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

How to Make It

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


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