THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Remoulade sauce

October 1, 2008

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 1 cup

The chefs at Rialto restaurant make their own mayonnaise, but you can also use commercial mayonnaise and extra lemon juice.

3/4 cup mayonnaise
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 tablespoons capers, rinsed and finely chopped
2 tablespoons cornichon pickles, finely chopped
4 anchovy fillets, rinsed and finely chopped
1 tablespoon lemon juice, or more to taste
Salt and pepper, to taste

1. In a bowl, stir the mayonnaise until smooth. Stir in the parsley, tarragon, garlic, shallot, capers, cornichons, anchovies, lemon juice, salt, and pepper.

2. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. - Adapted from Rialto

NOTE: For a romesco sauce recipe, go to www.boston/com/food