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Sauce Remoulade

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Makes 1 cup 1x

Time 20 minutes

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Ingredients

  • 1 cup mayonnaise, preferably homemade
  • Salt and black pepper to taste
  • 1 small garlic clove, minced
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh tarragon leaves or a pinch of dried
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets, minced, optional
  • 1/4 teaspoon cayenne, or to taste

Instructions

  1. Assuming that you’ve already made the mayonnaise, combine it with all the remaining ingredients. (If you’re making the mayonnaise for this recipe and you’re using a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
  2. The sauce will keep well in the refrigerator for a few days, though it will lose a bit of intensity each day. To freshen it before serving, squeeze in a little lemon juice.

— Adapted from The Best Recipes in the World