Rémoulade
 
Makes about 1½ cups
Ingredients
  • 1 cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 2 tablespoons Creole mustard
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons paprika
  • 1 large clove garlic, minced
Instructions
  1. In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/savannah-shrimp-boil-recipe/