Sauce Rémoulade


  • 1 cup(s) mayonnaise
  • 2 tablespoon(s) mustard
  • 4 tablespoon(s) capers - chopped
  • 1 teaspoon(s) anchovy paste
  • 2 tablespoon(s) fresh parsley or chervil - chopped

Combine all ingredients, blending the mixture well. Refrigerate for several hours and serve cold. In addition to a topping sauce, Rémoulade may also be used as a salad dressing for seafood salads. FOR A SEAFOOD SALAD WITH RÉMOULADE: mix a 1/2 cup of chopped celery, a 1/4 cup of chopped onions,...

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