Remoulade

Ingredients

1 tsp —dried tarragon
2 tbsp —white wine vinegar
1 cup —mayonnaise
2 tsp —anchovy paste
½ cup —dill and/or bread & butter pickles
1 tbsp —capers
1 tbsp —green onions
1 tbsp —parsley
1 tsp —dijon mustard
1 tsp —paprika
—salt, pepper, cayenne

Method

Make tarragon reduction

  • Add dried tarragon and white wine vinegar to a small stick skillet
  • Bring to a simmer until the vinegar is almost gone
  • Add reduction to a mixing bowl

Make the sauce

  • Finely dice pickles
  • Mince green onion
  • Chop capers and parsley
  • Add mayo and all herbs and spices to mixing bowl
  • Mix and taste for seasoning
  • Chill overnight

References