Sauce Rémoulade Prep Time: 15 minutes Servings: 1 Serving Size: cup Ingredients - 1 cup mayonnaise - 2 tablespoons mustard - 4 tablespoons capers - chopped - 1 teaspoon anchovy paste - 2 tablespoons fresh parsley or chervil - chopped    A rich, creamy sauce with a tangy overtone that is served cold over seafoods, poultry, cold meats, and vegetables.   Directions Combine all ingredients, blending the mixture well. Refrigerate for several hours and serve cold. In addition to a topping sauce, Rémoulade may also be used as a salad dressing for seafood salads. FOR A SEAFOOD SALAD WITH RÉMOULADE: mix a 1/2 cup of chopped celery, a 1/4 cup of chopped onions, several hard boiled eggs sliced or chopped, and 1 to 2 pints of cooked and chilled crab or shrimp that has been cut into pieces. Add the dressing, mixing well with the other ingredients and serve over a lettuce leaf.	1