Sauce Rémoulade (Bittman)

(From The Best Recipes in the World by Mark Bittman. © 2005)

Forget tartar sauce. Rémoulade is its predecessor, and it’s superior in every way, the ideal sauce for grilled (and other) fish.

Ingredients

makes about 1 cup

1 cup mayonnaise, preferably homemade (page 602)

Salt and black pepper to taste

1 small garlic clove, minced

2 tablespoons chopped capers

2 tablespoons chopped fresh parsley leaves

1 teaspoon chopped fresh tarragon leaves or a pinch of dried

1 tablespoon Dijon mustard

2 anchovy fillets, minced, optional

1/4 teaspoon cayenne, or to taste

1.       Step 1

If you’ve already made the mayonnaise, combine it with all the remaining ingredients. If you’re making the mayonnaise for this recipe and you’re using a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.

Step 2

The sauce will keep well in the refrigerator for a few days, though it will lose a bit of intensity each day. To freshen it before serving, squeeze in a little lemon juice.

 Just for comparison, here's Bobby Flay's Tartar Sauce recipe:

Ingredients

• 1/2 cup mayonnaise
  
  
• 1/2 cup sour cream
  
  
• 1/3 cup finely chopped dill pickle (or relish)
  
  
• 2 tablespoons fresh lemon juice, plus more to taste
  
  
• 2 tablespoons finely chopped capers
  
  
• 1 1/2 tablespoons chopped chives or ¼ tsp onion powder
  
  
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
  
  
• 1 teaspoon Dijon mustard
  
  
• 1/2 teaspoon garlic powder
  
  
• 1/8 tsp each salt, and pepper, plus more to taste