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 calories
carbohydrate: 26.7 g
cholesterol: 88.7 mg
fat: 175.5 g
fiber: 2.1 g
protein: 5.2 g
saturatedFat: 26.3 g
servingSize: -
sodium: 3757.3 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

cups

Recipe Note

Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.

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