Louisiana Remoulade Sauce

By Coppermouse

Ingredients

• 8 to 10 small cornichons, coarsely chopped
• 2 teaspoons capers
• 2 green onions, coarsely chopped, optional
• 1 tablespoon fresh lemon juice
• 1 tablespoon Creole mustard or a whole grain mustard
• 1 tablespoon chopped fresh parsley
• 1 cup mayonnaise
• 1/2 teaspoon paprika
• a few drops of Tabasco or a dash of cayenne pepper
• salt and freshly ground black pepper, to taste

Preparation

Step 1

In a food processor,* combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped. Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend. Add salt and freshly ground black pepper, to taste.