- Yield: 1-2 cups
- Prep Time: 15 minutes
There are SO many versions of remoulade sauce out there in recipe land!!! And the version you eat will often depend on where you are geographically. In New Orleans... it will be made with Creole mustard and garlic. The French add fresh tarragon, Dijon mustard and NO garlic. This is a sauce to be played with and once you find the right combo of herbs or mustard... it will dress your salad or top your crab cakes and make you smile. This recipe is much closer to the French classic because... I love tarragon. And, the tarragon MUST be fresh.
- Mayonnaise - 1 cup, prepared or homemade
- Dijon mustard - 1 tablespoon
- Fresh herbs - 1-2 tablespoons, (Chervil, Parsley & Tarragon*)
- Anchovy (optional) - 1 small, finely chopped
- Capers (optional) - 1-2 tablespoons
- White pepper - To taste
- Combine mayonnaise with Dijon mustard, fresh minced herbs, anchovy and capers.
- If the sauce is too thick, add a teaspoon of white wine or champagne vinegar.
If you use capers and anchovy, you will not need to add salt but alway taste and adjust.