Remoulade

Kitchen Tested
  • Yield 3/4 cups
  • Prep 5 mins
  • Cook 0 mins

A piquant Remoulade as a creamy dunk for fish beats boring old tartar sauce any day.

Remoulade Sauce
Mark Boughton Photography / styling by Teresa Blackburn

Serve this piquant mayonnaise with fish or beef.

Ingredients

1/2 cup mayonnaise
2 teaspoons minced shallots
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons drained capers, coarsely chopped
1 teaspoon minced flat-leaf parsley
3/4 teaspoon tarragon vinegar
1 dash Tabasco (or more, to taste)
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon Freshly ground black pepper

Instructions

  1. Combine all ingredients in a small bowl; whisk well.

—Recipe by Laraine Perri for Relish, Feb. 2011.

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