Steps to Make Remoulade Coleslaw

Chef John's Remoulade 2.0

This version has some body to it.

Recipe Summary Chef John's Remoulade 2.0

Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.

Ingredients | Remoulade Coleslaw

1 teaspoon dried tarragon

2 tablespoons white wine vinegar

1 cup mayonnaise

¼ cup diced dill pickles

¼ cup diced bread-and-butter pickles

1 tablespoon chopped capers

1 tablespoon minced green onions

1 tablespoon chopped fresh parsley

2 teaspoons anchovy paste

1 teaspoon Dijon mustard

1 teaspoon paprika

¼ teaspoon freshly ground black pepper

1 pinch cayenne pepper, or more to taste

salt to taste

Directions

Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.

Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

Info | Remoulade Coleslaw

prep: 15 mins cook: 5 mins additional: 8 hrs 10 mins total: 8 hrs 30 mins Servings: 1 Yield: cups

TAG : Chef John's Remoulade 2.0

Side Dish, Sauces and Condiments, Sauces, Tartar Sauce,