Classic Rémoulade

from May/June 2009 TeaTime Magazine

Ideal when paired with shrimp, our classic rémoulade recipe is also delicious as a dip for crudités.

1 cup mayonnaise
2 tablespoons chopped capers
2 tablespoons chopped cornichons (gherkins)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 teaspoon grated onion
1 teaspoon lemon zest
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

• In a medium bowl, combine the mayonnaise, capers, cornichons,
parsley, dill, chives, onion, lemon zest, Worcestershire sauce,
salt, pepper, and cayenne. Refrigerate for at least 2 hours before
using.

Note: Rémoulade can be stored, refrigerated, in an airtight container
for up to 1 week. Use as a dip for crudités, as a salad dressing, or as a
spread for sandwiches.

(Pictured on Shrimp and Avocado Salad with Classic Rémoulade)