Lemon Rémoulade

Recipe from Inside

Adapted by Regina Schrambling

Total Time
15 minutes
Rating
3(6)
Comments
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Ingredients

Yield:3 cups
  • ⅜cup cornichons
  • 2tablespoons cornichon juice
  • ¼cup capers, drained
  • 1large shallot, peeled
  • 1¼cups mayonnaise
  • Grated zest of small lemon
  • 1tablespoon lemon juice
  • 1tablespoon brandy
  • ¼cup chopped chives
  • 1½tablespoons ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

267 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 17 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 313 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine cornichons and juice, capers and shallot in the bowl of a food processor, and pulse until minced. Transfer to a bowl, and blend in mayonnaise, lemon zest and juice, brandy, chives and black pepper. Chill.

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3 out of 5
6 user ratings
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Credits

Adapted from Inside

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