Pickled okra remoulade

Instructions:

3⁄4 cup mayonnaise;

2 tablespoons Creole mustard;

1 teaspoon finely grated lemon zest;

1 tablespoon fresh lemon juice or brine from the okra;

1⁄4 cup drained, finely chopped pickled okra;

3 tablespoons chopped scallions (white and tender green parts);

1⁄2 teaspoon hot sauce, or to taste;

Pinch of kosher salt.

Whisk together the mayonnaise, mustard, lemon zest, and lemon juice in a small bowl. Use a rubber spatula to fold in the okra and scallions. Season with the hot sauce and salt. Cover and refrigerate until chilled. Store covered and refrigerated for up to 1 week.

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