Remoulade sauce

Tamara West

This remoulade sauce goes well with smoked fish, gravlax or pan-fried or crumbed fish fillets.

Ingredients

2	Gherkins (Main)
2 Tbsp	Capers (Main)
2	Eggs, hard boiled
3	Anchovies, finely chopped
1 handful	Tarragon, and chervil, chopped
3 Tbsp	Sour cream, use up to 5 Tbsp
3 Tbsp	Natural yoghurt, use up to 5 Tbsp
1	Lemon, zest and juice

Directions

1. Chop gherkins, capers and hard-boiled eggs into small dice.
2. Add finely chopped anchovies and a handful of chopped tarragon and chervil.
3. Add sour cream and natural yoghurt.
4. Mix all together with the zest and juice of a lemon and chill to serve.

More of Warren's sauces for fish and shellfish

• Chipotle sauce
• Banana, cucumber and chilli salsa
• Citrus vinaigrette