Ingredients:
For each recipe:
3/4 - 1 cup ( 1 bunch) minced Italian Parsley
3/4 - 1 cup ( 1 bunch) minced Green Onions
3/4 - 1 cup ( a little less than a bunch) minced Celery
3/4 - 1 cup ( use same amount as above ingredients) minced Zesty Dill Pickles ( one 46 oz jar will make 3 recipes).
1 Tbls minced Garlic
1/4 cup Vinegar
1/4 cup Olive Oil
1 (8oz) jar Grey Poupon Country Dijon Mustard
3/4 cup regular Spicy Brown Mustard
Instructions:
Mix all ingrediants together and chill. This sauce will keep, If refrigerated for many weeks. The more it stands the better it taste. For Shrimp Remoulade add cooked shrimp the night before serving. Serve on a small bed of Iceberg lettuce. It is also great on Ham or Turkey Sandwiches.
( I chop up everything and then put in chopper bowl also).
This one came from my sister: Tina (Broussard) O’Brien
