Rémoulade Sauce (French)

In France, you will often find this sauce used as a salad dressing for raw, shredded celery root as well as a dressing for shredded carrots or potato salad. You could also serve rémoulade sauce with seafood. Don't confuse this French rémoulade sauce with the creole rémoulade sauce that is popular in Lousiana. Creole style rémoulade sauce is red and usually quite spicy. French style rémoulade sauce is milder and can be somewhat tart from the capers and pickles.

1 cup Hellmann's mayonnaise
2 Tbsp. French style mustard, such as Dijon
1 Tbsp. capers, drained, rinsed and finely chopped
1 Tbsp. dill pickles, finely chopped
2 fillets anchovy, finely chopped
2 Tbsp. fresh chervil, freshly chopped
1 Tbsp. fresh tarragon, chopped
sea salt
white pepper, freshly cracked

Mix together all ingredients and season to taste with salt and pepper.

You can try varying the ingredients on this. If you don't like anchovies, skip them. If you can't find chervil or tarragon, use flat leaved parsley or another fresh herb.

Makes 1¼ cup.