Remolaude Sauce is the French version of the American Tartare Sauce. This classic sauce is great with Seafood such as Crab Cakes and Fried Fish. It even works with Fried Shrimp.
Makes About 3 Cups
1 Celery Rib
2 Garlic Cloves
2 Tablespoons Capers, Drained and Rinsed
2 Tablespoons Flat Leaf Parsley
1 Tablespoon Cilantro
1 Tablespoon Fresh Dill
1 Medium Size Red Bell Pepper
2 Tablespoons Dijon Mustard
2 Cups Mayonnaise
2 Tablespoons Ketchup
1 Tablespoons Worcestershire
½ Teaspoon Tabasco
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In the bowl of a food processor fitted with the steel blade chop the celery, scallions, garlic, capers, parsley, cilantro, dill and red pepper. Do Not Over Process. Remove from the processor to a tea towel and squeeze out all of the juice.
In a medium size bowl, combine the vegetables with the mustard, mayonnaise, ketchup, Worcestershire, Tabasco, salt and pepper.
Transfer to a container with a lid and refrigerate for up to a week.