Rémoulade is a cold French sauce made with mayonnaise, mustard, pickles, capers, and various herbs, and is very similar to American-style tartar sauce. It’s important the onions and celery are very finely chopped. It’s a dip, not a salad. To cut the celery, first cut the stalk into even, manageable lengths. Then cut into very thin matchsticks, line them up like little soldiers and slice across in thin cuts to make small perfect dice.

Ingredients

　　1 cup mayonnaise (page 282)

　　1 tablespoon whole-grain Dijon mustard

　　1 tablespoon freshly squeezed lemon juice

　　1 stalk celery, very finely chopped

　　2 to 3 green onions (white and pale green parts only), finely chopped

　　1 tablespoon chopped fresh chives

　　1 clove garlic, finely chopped

　　1/2 teaspoon hot sauce

　　Coarse salt and freshly ground black pepper

　　In a bowl, combine the mayonnaise, mustard, lemon juice, celery, green onions, chives, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.