Ribs, Candy and Cake!

A Remoulade for the Rest of Us

by laine on August 29, 2011

I wanted a spread for the chicken burgers we were having for dinner, so I whipped up this remoulade in my mini food processer (my new most used gadget). I took a little of this and a little of that from a variety of remoulades, which is a mayo based condiment that’s French and similar to tartar sauce, but I mostly just used what I like.

My herbs are starting to flower and some of them aren’t growing back as quickly, so I want to use what I have in almost everything I eat. I cut off a couple sprigs each of tarragon, parsley, chives and mint. I didn’t measure this recipe out exactly, so this is a rough estimation of what I threw together. You can modify it to suit your tastes and use what you might have on hand.

I didn’t plan on making it for the blog, but it was one of those things that tasted so good and could be used so many ways that I thought it would be a good thing to share. We had it on those chicken sandwiches and then later dipped artichoke leaves into it. This remoulade would be great with fish and I think it would be a good veggie dip too!

  • A small handful of fresh herbs, such as parsley, tarragon, chives, mint, chervil and cilantro.
  • 3/4 cup mayonnaise
  • 1/2 tbls. lemon juice
  • 1/2 tbls.¬†Worcestershire Sauce
  • 1/2 tbls. capers
  • 1 tsp. fresh ground pepper

Place all ingredients in a food processor or blender and mix until well blended. If you don’t have a food processor. finely chop the herbs and capers before mixing all the ingredients together. Chill for an hour before serving, if you can.

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