Sauce Rémoulade
Forget tartar sauce. Rémoulade is its predecessor, and it’s superior in every way, the ideal sauce for grilled (and other) fish.
Recipe information
Yield
makes about 1 cup
Ingredients
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
Preparation
Step 1
If you’ve already made the mayonnaise, combine it with all the remaining ingredients. If you’re making the mayonnaise for this recipe and you’re 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.
Step 2
The sauce will keep well in the refrigerator for a few days, though it will lose a bit of intensity each day. To freshen it before serving, squeeze in a little lemon juice.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
