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RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Remoulade, Spicy

 

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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.
 

 

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