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 links, and can be used as a dip or in sandwiches.
- 1/4 cup mayonnaise (can use light or canola)
- 1/4 cup sour cream (can use reduced-fat)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped onions
- 3 teaspoons small capers
- 1/2 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- Salt to taste
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.