3/4 cup mayonnaise
1/4 cup small dice green tomato pickles
3 tablespoons fresh parsley
1 teaspoon minced fresh dill
1/2 teaspoon juice from the green tomato pickle jar
2 tablespoons lemon juice
1 shallot, minced
1 small green fish pepper*
1/2 teaspoon lemon zest
1/4 teaspoon smoked paprika
Combine all ingredients in a blender or food processor and blend until smooth. Refrigerate 1/2 hour before serving.
*Or cayenne pepper
I loved the green tomato pickles I canned earlier this summer and couldn’t resist cracking open a jar to make this sauce. Normally I try to resist opening my jars until the food contained within is out of season but I’m hopeless against the lure of a good pickle.
Rémoulade is really a fancypants word for what basically amounts to tartar sauce. This one is vaguely New Orleans style in that it has mayo, pickles and paprika (although it isn’t quite as veggie packed) and I think it would be lovely on a po boy but it is also great with shrimp and crab or on a sandwich or you can dip fries in it.