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Remoulade Sauce




Source of Recipe


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Recipe Introduction


There are hundreds of variations on this French sauce so feel free to modify the basic ingredients based on what's on hand. However you make it, it's a classic garnish for cold shellfish, fish, and meats.


List of Ingredients




1 cup (250 ml) mayonnaise
1 Tbs (15 ml) finely chopped dill pickle
1 Tbs (15 ml) chopped capers
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) chopped parsley
1/2 tsp (2 ml) chopped fresh tarragon, chervil, or chives
1/2 tsp (2 ml) anchovy paste (optional)



Recipe



Combine all ingredients and stir to mix well. Serve chilled.

Makes about 1 1/4 cups (310 ml).

Bon appetit from the Chef at Worldwide Recipes.