- 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,...