Remoulade sauce

Remoulade sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup mayonnaise
1 good teaspoon dijon mustard
1 tablespoon chopped gherkins
1 tablespoon chopped capers
1 tablespoon chopped herbs
1 teaspoon dried tarragon
a few drops anchovy essence

Method

  1. Mix ingredients together then stir in a few drops of anchovy essence. Serve with egg salads, fish, prawns and pig’s trotters.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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