Remoulade Sauce

Oxmoor House
2 1/2 cups


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2 cups mayonnaise
2 hard-cooked eggs, finely chopped
2 cloves garlic, crushed
1 tablespoon drained capers
1 tablespoon minced fresh parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried tarragon leaves
1/2 teaspoon anchovy paste


Combine all ingredients in a mixing bowl; stir well. Cover and refrigerate at least 3 hours. Serve sauce cold with poached fish or with chilled boiled shrimp.

Created date

February 2010