Creole Remoulade | America's Test Kitchen
After weeks of testing the waters, we realized there's a better way to poach shrimp. Then we upgraded the “cocktail” with a fresh take on the dipping sauces.
Keywords
- Condiments
Ingredients
- 1 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon minced fresh parsley
- 2 teaspoons capers, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 garlic clove, minced
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon pepper
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