Makes 2 cups
Perfect spread on fish or crab cake sandwiches or to dunk any of your favorite fried foods, this classic sauce is piquant and creamy. Make it ahead of time and keep covered in the refrigerator for up to a week.
Ingredients
- 1 to 2 small oil-packed anchovy fillets
- 1/2 cups mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Cajun Spice
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon ground black pepper, plus as needed to adjust seasoning
- 2 tablespoons nonpareil capers
- 1 1/2 tablespoons finely minced cornichons
- 1 tablespoon minced chervil or flat-leaf parsley
- 1 tablespoon minced chives
- 1 teaspoon minced tarragon
Directions
- Place the anchovies, mayonnaise, ketchup, lemon juice, mustard, Cajun Spice, Tabasco, and pepper in the bowl of a food processor fitted with the metal blade. Run the motor until combined, scraping down the bowl once, about 20 seconds. Add the capers, cornichons, chervil, chives, and tarragon and pulse the motor until the cornichons are finely chopped, about ten 2-second on/off pulses. Taste and adjust the seasoning. The rémoulade can be made 3 days in advance. Immediately store wrapped in the refrigerator.
