Remoulade Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 3/4 cups
  • Prep: 5 mins
  • Cook: 0 mins

Serve this piquant mayonnaise with fish or beef.


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


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

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


Get every new post delivered to your Inbox.

Join 302 other followers