Spiced Remoulade 2.000
Jul 27, 2007

Serve this with the fried dill pickles known as frickles, or with crab cakes.

The remoulade can be refrigerated in a tightly covered container for up to 1 week.


Servings: 2 cups
Ingredients
  • 1 cup low-fat mayonnnaise
  • 5 cornichons, cut into 1/8-inch dice
  • 1 tablespoon capers, drained and coarsely chopped
  • 1 hard-cooked egg, grated
  • 1/4 cup low-fat buttermilk
  • 2 medium cloves garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, or to taste

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Directions

Combine the mayonnaise, cornichons, capers, egg, buttermilk, garlic, shallot, smoked paprika, oregano, black pepper, cayenne pepper and salt to taste. Cover and refrigerate until ready to serve.

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Recipe Source

Adapted from chef Eric Reid at the Del Merei Grille in Alexandria.

Tested by Emily Heil.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.