Creamy “Remoulade” Vinaigrette

I have made this in the past with a homemade mayonnaise, loosened with a little extra mustard and lemon juice but, what with today's heat and humidity, the frenetic beating needed to emulsify a proper mayonnaise seemed excessive. I therefore made this with store bought mayonnaise and, quite frankly, it was nearly as good as the original (as well as suitable for those who do not eat raw egg).

This dressing was good on today's salad offering but is equally good with fish cakes, cold shrimp or cold poached salmon.

This is, since L. is away, a recipe to generously dress one large meal salad.

2 tsps capers, roughly chopped

2 tsps cornichons, roughly chopped

1/2 shallot, finely diced

1 tsp Dijon mustard

1 Tbsps mayonnaise

Juice from 1 lemon

Combine all the ingredients together in a bowl and stir well to ensure the capers, pickle and shallot have been evenly distributed. Adjust for seasoning.

That's pretty much it.

#kitchensinkrecipes #salad