Ruth’s Garlicky White Remoulade from Louisiana Eats!: The People, the Food, and Their Stories by Pop
Randy was kind enough to share some recipes with me from his mother’s Plaquemines Parish family, the Hingles. Standardized, commissary versions of the remoulade and creamed spinach (to follow) can...
Ingredients
- 4 oz. Zatarain’s Creole mustard
- 1 15-oz. jar Hellmann’s mayonnaise
- ¼ tsp. Tabasco sauce
- ½ tsp. Lea & Perrins Worcestershire sauce
- 3 tbsp. lemon juice
- 3 cloves garlic or to taste
- 3 tbsp. parsley, minced
- 2 green onions, minced
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