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REMOULADE SAUCE

  • 2 tablespoons cornichon - finely chopped
  • 2 tablespoons chives - finely chopped
  • 2 tablespoons anchovy puree
  • 1 cup mayonnaise

Mix all ingredients in glass bowl, refrigerate at least 1 hour. Mix again before serving.



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CHEF JEAN-PIERRE COOKING SCHOOL | 954-563-2700
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MEET CHEF JEAN-PIERRE | MEET OUR GUEST CHEFS | VIDEOS
| PRIVATE PARTIES | RECIPES | CREATE AN ACCOUNT | MAKE A RESERVATION
| CALENDAR | GIFT CERTIFICATES | SCHOOL SHOP | REVIEW | TESTIMONIALS
| FAQ | PRICING POLICY | MAP DIRECTION | CONTACT US | RETURN TO HOME

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