chef john's remoulade 2.0

Ingredients

• Servings: 0
• 1 teaspoon dried tarragon
• 2 tablespoons white vinegar
• 1 cup mayonnaise
• 1/4 cup diced dill pickles
• 1/4 cup diced bread-and-butter pickles
• 1 tablespoon chopped capers
• 1 tablespoon minced green onions
• 1 tablespoon chopped fresh parsley
• 2 teaspoons anchovy paste
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or more to taste
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 30 mins


• crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. remove from heat and transfer to a bowl to cool.
• whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.