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Remoulade Sauce

Cookbook

Fondue

Published by Chronicle

This image courtesy of Joseph DeLeo

Capers and herbs enliven this mayonnaise-based sauce, which will give a snappy edge to fish, seafood, and vegetables.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationpeanut free, tree nut free, vegetarian

Taste and Textureherby, rich, tangy

Type of Dishseafood sauce

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

Instructions

  1. 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.

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