Remoulade sauce

For cold meat and poultry, also shellfish, with which it is especially good.

 

Serve with poached shrimps.

Combine
-1 cup mayonnaise
-1 tablespoon drained, finely chopped cucumber pickle
-1 tablespoon drained, chopped capers
-2 teaspoons french dijon mustard
-1 teaspoon chopped parsley
-½ teaspoon chopped fresh tarragon
-½ teaspoon chervil
-½ teaspoon anchovy paste

BON APPETIT