Mark Boughton Photography/styling by Teresa Blackburn
1/2 cup mayonnaise
2 teaspoons minced shallots
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons drained capers, coarsely chopped
1 teaspoon minced flat-leaf parsley
3/4 teaspoon tarragon vinegar
1 dash Tabasco (or more, to taste)
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon Freshly ground black pepper
1. Combine all ingredients in a small bowl; whisk well. Makes 3/4 cup.
Serves 12
Nutritional facts per serving: 70 calories, 7g fat, 5mg cholesterol, 0g protein, 1g carbohydrates, 0g fiber, 140mg sodium
—Recipe by Laraine Perri, a food writer in New York City
This recipe originally appeared as Remoulade on Relish.com
