REMOULADE SAUCE (about 1-1/2 cups)
![]() |
![]() |
1 cup mayonnaise
1 tablespoon minced cornichons (sour gherkins)
1 tablespoon drained small capers
1 tablespoon chopped parsley
1-1/2 teaspoons chopped tarragon
1 small garlic clove, minced
½ teaspoon Dijon mustard
salt and black pepper to taste
1 hard-boiled egg, finely chopped, as garnish (optional)
1. Combine the ingredients in a small bowl.
from Irma Rombauer, The Joy of Cooking