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  • Writer's pictureTommy Centola

Lemon Remoulade

Here's a great spread for a seafood poboy. It's also makes a great sauce for crab cakes


1 1/2 cups mayonnaise

1 1/2 tablespoons Creole mustard

1 tablespoon lemon zest

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons hot sauce

Creole seasoning to taste


In a medium bowl, whisk together all ingredients. Cover and refrigerate for 3 days.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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