Remoulade

By mirelsonp

Serve with crab cakes.

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 2 Tbsp fresh lemon juice
• 2 Tbsp chopped parsley
• 1 Tbsp minced shallot
• 1 Tbsp whole-grain mustard
• 1 Tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp Tabasco sauce or other favorite hot sauce, to taste
• 1/2 tsp minced garlic
• Kosher salt and freshly ground black pepper

Preparation

Step 1

In a medium bowl combine all ingredients, stir well. Taste and season with salt and pepper as needed. Store, covered, in the refrigerator up to one day.