Fennel Remoulade

• 3 tbsp mayonnaise
• 3 tbsp fresh lemon juice
• 2 tbsp Dijon mustard
• 2 shallots, thinly sliced
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped tarragon
• 1 tsp rinsed capers
• 1/2 tbsp chopped cornichons
• 1 large fennel bulb, finely shredded
• Salt and freshly ground black pepper

1. Mix the mayonnaise, lemon juice, and mustard together in a large bowl.
2. Stir in the shallots, parsley, tarragon, capers, and cornichons.
3. Add the fennel and mix.
4. Season with salt and pepper.
5. Cover and refrigerate at least 1 hour, or until chilled.
6. Serve cold.
7. Variation: Celery Root Remoulade
8. Blanch a celery root in salted boiling water for 2 minutes.
9. Drain, pat dry, and cut into fine strips.
10. Use instead of the fennel.

mayonnaise, lemon juice, mustard, shallots, parsley, tarragon, capers, cornichons, fennel bulb, salt

Taken from www.cookstr.com/recipes/fennel-remoulade (may not work)