Spicy Remoulade

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.

• Ready In: 30 mins
• Yields: 1 2/3 cups

Ingredients

• 2  egg yolks, room temperature
• 1⁄2 teaspoon dry English-style mustard (such as Coleman's)
• 3⁄4 cup olive oil
• 2  tablespoons distilled white vinegar
• 1 1⁄2 cups  minced fresh parsley
• 1⁄4 cup  finely chopped dill pickle
• 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).