Sauce Rémoulade

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By Linda Vail

Recipe by Coastal Living July 2006

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Recipe Summary test

Yield:

Makes 1 cup

Ingredients

½ cup mayonnaise
1 garlic clove, minced
1 teaspoon fresh tarragon, finely chopped
½ teaspoon dry mustard
1 tablespoon capers
1 egg, hard-cooked and finely chopped
1 teaspoon chopped fresh parsley

Directions

Step 1
Combine all ingredients; mix thoroughly. Chill sauce 2 to 3 hours before serving.

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Source

Dining on Deck: Fine Foods for Sailing & Boating

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