Classic Remoulade Sauce

• 1 cup mayonnaise
• 1/4 cup finely chopped cornichons (gherkins) or sour pickles
• 1 tablespoon chopped capers, drained
• 1 teaspoon Dijon-style mustard
• 2 teaspoons finely chopped anchovy fillets or anchovy paste
• 1 teaspoon finely chopped parsley
• 1/2 teaspoon finely chopped fresh chervil, optional
• 1/2 teaspoon finely chopped fresh tarragon
• 2 tablespoons finely chopped scallions or green onions

1. Combine all ingredients in a mixing bowl.
2. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.

mayonnaise, cornichons, capers, mustard, anchovy, parsley, fresh chervil, fresh tarragon, scallions

Taken from cooking.nytimes.com/recipes/2807 (may not work)