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remoulade-sauce

Remoulade Sauce

Info
  • Skill Level: Easy
  • Cost: Inexpensive
  • Favorited: 12 Times

Can be made ahead of time.

Author
lou-seibert-pappas
View Profile
Cookbook
fondue
Published by Chronicle

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Capers and herbs enliven this mayonnaise-based sauce, which will give a snappy edge to fish, seafood, and vegetables.
Yield : Makes about 1 cup

Ingredients

  • ¾ cup homemade or commercial mayonnaise
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced parsley
  • 2 teaspoons finely chopped fresh tarragon or ½ teaspoon dried tarragon
  • 2 tablespoons capers, chopped
  • 1 green onion (white part only), finely chopped
  • 1 clove garlic, minced
  • Salt and white pepper

Directions

In a small bowl, stir together the mayonnaise, chives, parsley; tarragon, capers, green onion, and garlic. Season with salt and white pepper to taste. Cover and refrigerate until ready to serve, up to 4 days.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

75kcal (4%)
4mg (0%)
1mg (2%)
12mcg RAE (0%)
11mg
1mg
0g
0g
0g
1g
4mg (1%)
164mg (7%)
1g (6%)
8g (13%)
0mg (1%)
 

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