Sauce remoulade

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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