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In a food processor, combine the cornichons,
capers, green onion (if using), lemon juice,
mustard, and parsley. Pulse until finely
chopped.
Add the mayonnaise, paprika, and Tabasco sauce
or cayenne. Pulse to blend.
Add salt and freshly ground black pepper, to
taste.
Spoon the mixture into a jar or container,
cover tightly, and refrigerate for up to 5
days.
Ideally, remoulade should have several hours in
the refrigerator to develop the best flavor,
but it's delicious right away, too.
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