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Remoulade Sauce

Yield 2 1/2 cups


  • 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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes