Sauce Remoulade with Cornichons, Capers and Fresh Herbs

What you need

• 230 g (1 cup) mayonnaise
• 1 tsp Dijon mustard
• 3 cornichons, finely chopped
• 2 tsp capers, drained and finely chopped
• 1 small shallot, minced
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp chives, finely snipped
• lemon juice, a squeeze, to taste
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Finely chop the cornichons and capers, and mince the shallot.

2. 2

   Chop the parsley and snip the chives.

3. 3

   In a bowl, stir the mayonnaise with the mustard until smooth.

4. 4

   Fold in the cornichons, capers, shallot, parsley and chives.

5. 5

   Squeeze in a little lemon juice, then season with salt and pepper.

6. 6

   Cover and chill for 20 min if time allows, so the flavors blend.

7. 7

   Serve with fried or poached fish, shellfish or cold meats.

Imported from tastefrance.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.