Remoulade Sauce

By JimMac

Ingredients

• 3 T diced small dill pickles
• 3 T diced capers
• 2 T dices red onion
• 3 T lemon juice
• 1 T chopped dill
• 1 T chopped tarragon
• 2 T chopped parsley
• 1 T champagne or white vinegar
• 2 T diced roasted red peppers
• 2 cups mayonnaise
• 1 t salt
• 1/2 t freshly ground black pepper
• Hot sauce to taste

Preparation

Step 1

Method:

Whisk all ingredients together in a large bowl. Cover with plastic wrap and refrigerate for at least 3 hours.

Serve with crab cakes and other seafood.