1 cup mayonnaise (can make from scratch or good quality prepared)
2T dijon mustard
1T capers, drained and chopped fine
2T cornishon pickles, chopped fine
2 tsp. dried chervil (or 2T fresh, minced)
1 tsp. dried tarragon (or 1T fresh, minced)
1T lemon juice
1 tsp. fleur de sel
1/2 tsp. white ground pepper
Instructions
Combine ingredients in mixing bowl and mix well to combine. Can be kept refrigerated in tightly sealed container for several weeks if using dried herbs. If using fresh herbs, can be kept for several days.
Serving
Suggestions
traditionally served in France mixed into grated celery root, grated carrots or as a dressing for potato salad.
Originally Submitted
8/5/2014
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You can add this Remoulade Sauce recipe to your own private DesktopCookbook.
