Sauce Rémoulade Recipe

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A rich, creamy sauce with a tangy overtone that is served cold over seafoods, poultry, cold meats, and vegetables.
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Servings:
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Ingredients
  • 1 cup mayonnaise
  • 2 tablespoons mustard
  • 4 tablespoons capers - chopped
  • 1 teaspoon anchovy paste
  • 2 tablespoons fresh parsley or chervil - chopped
Directions
PREP
15 mins
READY IN
15 mins
  • 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.
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