• 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
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)