Pregnancy Friendly New Orleans Remoulade
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Learn more →Ingredients
8 servings
- 1 cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp creole mustard
- 1 tbsp prepared horseradish
Ingredient noteOnly large or medicinal amounts of horseradish are a concern in pregnancy. This recipe uses about 1/3 tsp per serving, which is a normal condiment amount.
- 1 tbsp hot sauce (such as crystal or tabasco)
- 1 tbsp fresh lemon juice
- 2 tsp worcestershire sauce
- 2 cloves garlic, minced
- 2 tbsp celery, finely minced
- 2 tbsp green onion (green tops only), thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
In a medium mixing bowl, whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, lemon juice, and Worcestershire sauce until smooth and fully combined.
- 2
Add the garlic, celery, green onion, and parsley and stir to incorporate evenly.
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