REMOULADE SAUCE

REMOULADE SAUCE (about 1-1/2 cups)

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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

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