Chef John's Remoulade 2.0 recipe
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Ingredients
- 1 teaspoon dried tarragon 2 tablespoons white wine vinegar 1 cup mayonnaise ¼ cup diced dill pickles ¼ cup diced bread-and-butter pickles 1 tablespoon chopped capers 1 tablespoon minced green onions 1 tablespoon chopped fresh parsley 2 teaspoons anchovy paste 1 teaspoon Dijon mustard 1 teaspoon paprika ¼ teaspoon freshly ground black pepper 1 pinch cayenne pepper, or more to taste salt to taste
Nutrition Info
- 1677.4 caloriescarbohydrate: 26.7 gcholesterol: 88.7 mgfat: 175.5 gfiber: 2.1 gprotein: 5.2 gsaturatedFat: 26.3 gservingSize: -sodium: 3757.3 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Remoulade 2.0
Directions
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Crumble tarragon between your fingers into a saucepan over medium heat, add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.