Beverly's Back Porch: Bread and Butter Pickle Remoulade

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 8, 2012

Bread and Butter Pickle Remoulade

This is the perfect sauce to serve with your Fried Green Tomatoes or Fried Cucumbers. If you have any left over serve it on sandwiches or with boiled shrimp. Heaven knows I have no shortage of Bread and Butter Pickles. The sauce will keep in the refrigerator for about a week.This is the sauce served at Restaurant Eugene in Atlanta with their Fried Green Tomatoes.

Makes about 1 cup
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3/4 cup mayonnaise, regular or light
1/4 cup Creole mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped bread and butter pickles, I like a little more
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon file' powder
1/8 teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients.