Chef John's Remoulade
A classic remoulade sauce with a blend of tarragon, pickles, and spices, perfect for enhancing seafood dishes.
Ingredients
- dried tarragon (1 teaspoon)
- white wine vinegar (2 tablespoons)
- mayonnaise (1 cup)
- diced dill pickles (0.25 cup)
- diced bread-and-butter pickles (0.25 cup)
- chopped capers (1 tablespoon)
- minced green onions (1 tablespoon)
- chopped fresh parsley (1 tablespoon)
- anchovy paste (2 teaspoons)
- Dijon mustard (1 teaspoon)
- paprika (1 teaspoon)
- freshly ground black pepper (0.25 teaspoon)
- cayenne pepper (1 pinch)
- salt (0 )
Instructions
- Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat; transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1677
- fat: 176 g
- sats: 26 g
- carbs: 27 g
- fibre: 2 g
- protein: 5 g
- salt: 3.757 g