Remoulade sauce

Remoulade is just one of the many sauces created in the eighteenth century. Menon’s remoulade is regarded today as a classic version, the more common one being based on mayonnaise highly spiced with mustard.

In a pan put a shallot, parsley, scallion, a touch of garlic, an anchovy and some capers, all chopped very finely, salt and pepper; beat with a little mustard, some oil and vinegar.