Lemon Rémoulade
Yields: 1½ Cups
 
Ingredients
  • 1½ cups mayonnaise
  • 1½ tablespoons Creole mustard
  • 1 tablespoon lemon zest
  • 1½ tablespoons fresh lemon juice
  • 1½ teaspoons hot sauce
  • ¼ to ½ teaspoon Creole seasoning
Instructions
  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-shrimp-mini-po-boys-with-lemon-remoulade/