Ingredients for - Chef John's Remoulade 2.0
5.
Diced bread-and-butter pickles ¼ cup
How to cook deliciously - Chef John's Remoulade 2.0
1 . Stage
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.
2 . Stage
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.
![Chef John's Remoulade 2.0](https://tli.fra1.cdn.digitaloceanspaces.com/recipes/03/a6/53/03a65325047a1c21025789213f9f6fa4-338-338.jpeg)
Recipe information
![Information icon - Master recipes](https://tli.fra1.cdn.digitaloceanspaces.com/icons/arrow-drop.svg)
Cooking:
15 min.
Servings per container:
1
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