Remoulade  Sauces and Marinades  216 reads


Learn how to make this classic French sauce perfect for dipping fried foods such as crab cakes, shrimp, cold meats and more.

Pickles 100 g, with 2 tbsp pickle juice
Shallot 1
Mayonnaise 250 g
Tarragon 2 tbsp, fresh, chopped
Parsley 2 tbsp, fresh, chopped
Mustard 1 tbsp, hot
Lemon juice
Pepper freshly ground

Finely chop the pickles.

Peel and finely chop the shallot.

Mix the pickles, shallot, mayonnaise, pickle juice, tarragon, parsley and mustard together until smooth.

Season to taste with the lemon juice, salt and pepper

serves 4

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