Photo: Randy Mayor
Learning how to make a Rémoulade sauce from scratch is a quick and easy process that results in endless variation possiblities. Start with a base of Mayonnaise. If you like a little more briny flavor, add 2 teaspoons of capers to the mix. You can substitute the dill pickle for cornichons (tiny gherkin pickles).
Bonus: Stir a few additions into Mayonnaise for Tartar Sauce, a great accompaniment to oven-fried fish or shellfish.