- 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.
|Prep Time: 15 minutes|
Serving Size: cup
|-||1 cup mayonnaise|
|-||2 tablespoons mustard|
|-||4 tablespoons capers - chopped|
|-||1 teaspoon anchovy paste|
|-||2 tablespoons fresh parsley or chervil - chopped|