Lemon Remoulade

• 38 cup cornichons
• 2 tablespoons cornichon juice
• 1/4 cup capers, drained
• 1 large shallot, peeled
• 1 1/4 cups mayonnaise
• Grated zest of small lemon
• 1 tablespoon lemon juice
• 1 tablespoon brandy
• 1/4 cup chopped chives
• 1 1/2 tablespoons ground black pepper

1. Combine cornichons and juice, capers and shallot in the bowl of a food processor, and pulse until minced.
2. Transfer to a bowl, and blend in mayonnaise, lemon zest and juice, brandy, chives and black pepper.
3. Chill.

cornichons, cornichon juice, capers, shallot, mayonnaise, lemon, lemon juice, brandy, chives, ground black pepper

Taken from cooking.nytimes.com/recipes/4922 (may not work)