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Remoulade Sauce

Makes about 1/2 cup

A classic French remoulade is usually made with homemade mayonnaise, capers, cornichons or gherkins, mustard, herbs and anchovies. Of course, there are many variations and this is mine. Remoulade is delicious with seafood in place of the usual tartar sauce, which is in the similar and related recipes, and can be used as a dip or in sandwiches.


Stir all of the ingredients in a small bowl until well combined. Taste for seasoning. Serve at room temperature.

Notes: Remoulade can be made several hours ahead and refrigerated. Bring to room temperature before serving. Leftovers will keep in the refrigerator for up to three days.