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REMOULADE, SPICY REMOULADE

The Book Club Cookbook - by Judy Gelman, Vicki Levy Krupp

Yield: 2 cups


1 cup mayonnaise
4 tablespoons minced cornichons
2 tablespoons minced red onion
2 tablespoons capers, chopped
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
2 teaspoons minced garlic
2 tablespoons fresh lemon juice

Salt and black pepper
Cayenne pepper
Tabasco sauce


Combine the mayonnaise, comichons, onion, capers, red and yellow peppers, garlic, and lemon juice in a bowl.

Add salt, black pepper, cayenne, and Tabasco sauce to taste.

Mix thoroughly and refrigerate.
 

 

  Cold Sauces pg 2  |   Ketchup, Caribbean Ketchup  |   Ketchup, Cranberry Ketchup  |   Ketchup, Homemade Ketchup  |   Ketchup, Mushroom Ketchup  |   Ketchup, Stovetop Ketchup  |   Ketchup, Tomato (1801)  |   Mayonnaise (Basic Recipe)  |   Mayonnaise (1904)  |   Mayonnaise, Classic  |   Mayonnaise, Fried Shallot  |   Mayonnaise, Red Pepper Garlic  |   Mayonnaise, Roasted Pepper  |   Minted Onions  |   MUSTARD RECIPES >>>>>  |   Peanut Butter, Crunchy  |   Peanut Sauce  |   Peanut Sauce, Creamy  |   Peanut Sauce, Spicy  |   Pear Marmalade  |   PESTO RECIPES >>>>>  |   Red Onion Marmalade  |   RELISH RECIPES >>>>>  |   Remoulade, Spicy  |   Remoulade, Tarragon & Mustard  |   SALSA RECIPES >>>>>  |   Shrimp Paste  |   Sun Dried Tomato Basil Dip  |   Sweet & Sour Sauce  |   Sweet & Sour Sauce for Egg Rolls  |   Tamarind Sauce for Meat  |   Tartar Sauce  |   Tartar, Sauce Tartare (1896)  |   Tartar, Cajun Tartar Sauce  |   Teriyaki Sauce Recipes  |   Thai Sweet & Sour Sauce  |   Watermelon Pico De Gallo  |


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