Recipe: Remoulade Sauce (2) for Deb

Sauce Remoulade "Baton Rouge"
A non-traditional version that makes a little more than a cup

1 cup mayonnaise
1 tsp. Dijon
1 tsp. dry mustard
1 tbsp. prepared horseradish
1 tbsp. tomato paste
2 tbsp. lemon juice
1 tsp. paprika
Pinch of cayenne
Salt and Pepper
1 tbsp. chives, chopped small
1 tbsp. red bell pepper, mincedCombine all ingredients in a bowl large enough to hold them and blend. Chill until service in a glass jar in the refrigerator.

Here is also the quintaessential recipe, the traditional version from our master chef Julia Child:

Sauce Remoulade
Yield: 2 Cups
Recipe "Mastering the art of French Cooking" Bech, Bertholle & Child

2 c mayonnaise
1/2 ts anchovy paste **
3 tb sour pickles; chopped
3 tb capers; chopped
3 tb fresh herbs***; chopped

NB ** Anchovy paste is made by mashing anchovy fillets.
*** Use herbs such as parsley, chives, tarragon, chervil, basil, coriander, silantro, etc
Make mayonnaise in the usual way (Or use store bought mayonnaise). Chop the pickles finely with the capers. Wash the herbs well, and dry them before chopping them as well. Mix all the flavouring ingredients with the mayonnaise.