Remoulade (ray-moo-lahd) Sauce is a classic French mayonnaise flavoured with mustard, herbs, gherkins and capers. It is excellent served with fresh shellfish as an hors d’oeuvre.
10 fl. oz. mayonnaise
1 tablespoon prepared French mustard
2 teaspoons anchovy essence
½ teaspoon salt
2 teaspoon black pepper
2 small pickled gherkins, drained and finely chopped
1 tablespoon finely chopped capers
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
In a small mixing bowl, beat the mayon- naise and the mustard together with a wooden spoon. Add the anchovy essence, salt and pepper, beating constantly until the mixture is thoroughly blended.
Stir in the gherkins, capers, parsley and chervil and continue stirring until the sauce is well blended. Taste the sauce for seasoning and add more salt if required. Spoon the sauce into a sauceboat and serve immediately, or cover and chill in the refrigerator until needed.