 | | Directions |
- Combine all ingredients, blending the mixture well. Refrigerate for several hours and serve cold.
- In addition to a topping sauce, Rémoulade may also be used as a salad dressing for seafood salads.
- FOR A SEAFOOD SALAD WITH RÉMOULADE: mix a 1/2 cup of chopped celery, a 1/4 cup of chopped onions, several hard boiled eggs sliced or chopped, and 1 to 2 pints of cooked and chilled crab or shrimp that has been cut into pieces. Add the dressing, mixing well with the other ingredients and serve over a lettuce leaf.
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Prep Time: 15 minutes
Servings: 1
Serving Size: cup
|  | | Ingredients | | - | | 1 cup mayonnaise |
| - | | 2 tablespoons mustard |
| - | | 4 tablespoons capers - chopped |
| - | | 1 teaspoon anchovy paste |
| - | | 2 tablespoons fresh parsley or chervil - chopped |
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