Lemon Remoulade
By: Anonymous
Published: Friday, December 4, 2009 - 11:45pm

Ingredients




inch to go with Buckwheat Fried Oysters, shown  t
cup Makes 3
3/8 cup cornichons ***
2 tablespoons cornichon juice
1/4 cup capers, drained
1 lrg shallot, peeled
1 1/4 cups mayonnaise
small Grated peel of  lemon (yellow part only)
1 tablespoon lemon juice
1 tablespoon brandy
1/4 cup chopped chives
1 1/2 tablespoons ground black pepper

Preparation

1 *** [Cornichons are pickles made of: Gherkins, water, vinegar, sugar, salt, spices 2 (onions, garlic, tarragon, mustard, pepper) ] 3 Combine cornichons and juice, capers and shallot in bowl of food processor and pulse until minced. Transfer to bowl and blend in mayonnaise, lemon peel and juice, brandy, chives and black pepper. Chill.