Remoulade
Start with a base of Mayonnaise (see reciepe). If you like more briny flavor, add 2 tsp capers to the mix. You can subsititute dill pickle for cornichons (tiny gherkin pickles).
Yield: 12 servings
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Ingredients
- 3/4 cup(s) mayonnaise
- 2 teaspoon(s) onion finely chopped
- 2 teaspoon(s) cornichons chopped
- 1 teaspoon(s) fresh flat leaf parsley chopped
- 1 teaspoon(s) fresh chives chopped
Preparation
- 1. Combine all ingredients in a med bowl, and stir well. Serving size is about 1 tbl.
September 2012
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
Remoulade Recipe at a Glance
- COURSE: Sauces/Condiments
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