French Remoulade Sauce from My Carolina Kitchen

Sam Hoffer - My Carolina Kitchen

1 cup mayonnaise, preferably homemade

2 teaspoons Dijon mustard

2 teaspoons anchovy paste

4 teaspoons finely chopped fresh tarragon or 2 teaspoons dried tarragon, crumbled

2 teaspoons finely chopped fresh parsley

Dash of cayenne pepper

Combine sauce ingredients & refrigerate for at least one hour before serving. Excellent as a base for lobster or shellfish salad.