Back Matter: Rémoulade Sauce

Name: Basic Recipes: Rémoulade Sauce
Cuisine: Italian
Ingredients: mayonnaise, ½ cup (4 fl oz/125 ml); tomato paste, 2 tsp; Dijon mustard, 2 tsp; white wine vinegar, 1 tsp; chopped fresh chives, 1 tbsp; chopped cornichons, 1 tbsp; chopped fresh Italian parsley, 1 tbsp; coarsely chopped capers, 1 tsp; chopped fresh tarragon, 2 tsp

Preparation info

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Ingredients

mayonnaise, ½ cup (4 fl oz/125 ml)
tomato paste,

Europe
Italy
Sauce
Vegetarian

Method

In a small bowl, stir together the mayonnaise, tomato paste, mustard, and vinegar. Stir in the chives, cornichons, parsley, tarragon, and capers. Let stand at room temperature for 15 minutes to allow the flavors to blend. (The rémoulade sauce can be refrigerated in an airtight container for up to 2 days.)