Chef John's Remoulade 2.0
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Tarragon (dried)2 tbsps
White Wine Vinegar1 cup
Mayonnaise1 cup
Dill Pickle (diced)1 tbsp
Capers (chopped)1 tbsp
Green Onion (minced)1 tbsp
Parsley (chopped fresh)2 tsps
Anchovy Paste1 tsp
Dijon Mustard1 tsp
PaprikaDirections:
1
Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes
2
Remove from heat and transfer to a bowl to cool
3
Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl
4
Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight