Sauce Remoulade

• 1 cup mayonnaise, preferably homemade (page 602)
• Salt and black pepper to taste
• 1 small garlic clove, minced
• 2 tablespoons chopped capers
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon chopped fresh tarragon leaves or a pinch of dried
• 1 tablespoon Dijon mustard
• 2 anchovy fillets, minced, optional
• 1/4 teaspoon cayenne, or to taste

1. If youve already made the mayonnaise, combine it with all the remaining ingredients.
2. If youre making the mayonnaise for this recipe and youre using a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.
3. The sauce will keep well in the refrigerator for a few days, though it will lose a bit of intensity each day.
4. To freshen it before serving, squeeze in a little lemon juice.

mayonnaise, salt, garlic, capers, parsley, tarragon, mustard, anchovy, cayenne

Taken from www.epicurious.com/recipes/food/views/sauce-remoulade-385939 (may not work)