Spicy Remoulade

Leslie in Texas's Note:

Pickles,anchovies and capers lend zip to this mayonnaise-based sauce. Serve with cold boiled shrimp, as a dressing on a shrimp or seafood salad, with fried seafood or crabcakes. From a September 1988 issue of Bon Appetit in the "Cooking Class" section. This is best made in advance, as it allows the flavors to blend.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.6666666 cups

• 2 egg yolks , room temperature
• ½ teaspoon dry English-style mustard (such as Coleman's)
• ¾ cup olive oil
• 2 tablespoons distilled white vinegar
• 1 ½ cups minced fresh parsley
• ¼ cup finely chopped dill pickles
• 3 tablespoons finely chopped drained capers
• 1 tablespoon finely chopped drained anchovy fillet
• cayenne pepper
• salt & freshly ground black pepper

Directions:

1. Mix yolks and mustard in small bowl.
2. Whisk in oil in slow, steady stream;blend in vinegar.
3. Fold in parsley,pickles,capers and anchovies.
4. Season to taste with salt,pepper and cayenne.
5. Cover and refrigerate until ready to use.
6. (Can be prepared 1 day ahead).