sauce remoulade
- Categories
- Sauces
- Cheese/eggs
- French
- Yield
- 2 Cups
| Measure | Ingredient |
|---|---|
| 2 cups | Mayonnaise |
| ½ teaspoon | Anchovy paste ** |
| 3 tablespoons | Sour Pickles; chopped |
| 3 tablespoons | Capers; chopped |
| 3 tablespoons | Fresh herbs***; chopped |
NB ** Anchovy paste is made by mashing anchovy fillets.
*** Use herbs such as parsley, chives, tarragon, chervil etc Make mayonnaise in the usual way. Chop the pickles finely with the capers. Wash the herbs well, and dry them before chopping them as well. Mix all the flavouring ingredients with the mayonnaise.
Recipe "Mastering the art of French Cooking" Bech, Bertholle & Child MMed IMH Georges' Home BBS 2:323/4⅖
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