Creole Remoulade | America's Test Kitchen

Name: Creole Remoulade | America's Test Kitchen
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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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.

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