REMOULADE
SAUCE
Makes: 2 1/2 cups
3 ounces sour pickles 1
tablespoon tiny capers 2 anchovy fillets 1 tablespoon chopped parsley
1/2 tablespoon chopped chervil 1/2 tablespoon chopped tarragon 1
tablespoon Dijon mustard 2 cups mayonnaise 1 teaspoon salt 1/4
teaspoon white pepper
Finely chop pickles, capers, anchovies, and
herbs; fold in mustard and mayonnaise. Season with salt, and pepper. Good
with deep fried fish and cold meats.
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