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SAUCES & DRESSINGS

Remoulade Sauce

Cooking for Jeffrey (p.122)

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Ingredients

  • Mayonnaise 1 1/2 cups
  • Cornichons 6 tbl
  • Whole-grain mustard 1 tbl
  • Champagne or white wine vinegar 3 tbl

Prep

  • Cornichons - mince — this is the unglamorous shit that makes the good part happen.

Instructions

Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 tsp salt and 3/4 tsp pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate, while acting like this outcome was inevitable. Stores up to 5 days.