Rémoulade Sauce

Ingredients

• 1 litre Mayonnaise sauce
• 1.5 spoon mustard
• 100 grams cornichons (small pickled gherkins), minced and pressed
• 50 grams capers, minced and pressed
• 1 spoon parsley, chervil, and tarragon, minced
• 0.5 spoon anchovy essence

Instructions

1. To one litre of Mayonnaise sauce, add the mustard. Mince the cornichons and capers finely, press them to remove excess liquid, then fold them in. Add the minced mixture of parsley, chervil, and tarragon. Finally, add the anchovy essence and stir until thoroughly combined.