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Remoulade

By , from the Laraine Perri collection
Yield ½ cup

Ingredients

½ cup real mayonnaise
tsp. grainy mustard
tsp. Dijon mustard
¾ tsp. tarragon vinegar
2 dashes Tabasco
tsp. sugar
2 tsp. minced shallots
tsp. drained capers, coarsely chopped
1 tsp. minced flat-leaf parsley

Steps

  1. Combine mayonnaise, mustards, vinegar, Tabasco, and sugar in a small bowl. Stir in shallots, capers, and parsley. Season lightly with salt and freshly ground black pepper.

Related article: Romance and remoulade

This content is from the Laraine Perri collection.

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