Remoulade Sauce

Ingredients

• 250 g mayonnaise
• 2 tbsp Dijon mustard
• 50 g cornichons, finely chopped
• 2 tbsp capers, chopped
• 1 pieces shallot, finely diced
• 3 tbsp flat-leaf parsley, chopped
• 1 tbsp tarragon, chopped
• 1 pieces anchovy fillet, mashed
• 1 tbsp lemon juice

Steps

1. 1
   Rinse the capers well and chop them with the cornichons as finely as you can.
2. 2
   Mash the anchovy to a paste against the board with the flat of a knife.
3. 3
   Whisk the mayonnaise with the mustard and anchovy paste until smooth.
4. 4
   Fold through the chopped cornichons, capers, shallot and herbs.
5. 5
   Add the lemon juice and check the seasoning. It rarely needs salt — capers and anchovy carry plenty.
6. 6
   Rest at least 30 minutes before serving so the shallot loses its raw edge.
7. 7
   Keeps three days in the fridge; stir before serving as it separates slightly.