Ingredients
3/4 cup mayonnaise
3 tablespoons finely chopped fresh chives
2 tablespoons whole-grain mustard
1 tablespoon plus 1 teaspoon brine-packed capers, rinsed and chopped
2 finely chopped oil-packed anchovies (optional)
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
Preparation
Stir together mayonnaise, chives, mustard, capers, anchovies, paprika, and ground pepper. Refrigerate remoulade, covered, for at least 1 hour.
