Orange Rémoulade Sauce for Grilled Seafood
This sauce is great served over grilled seafood.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 3⁄4 cup olive oil
- 2 small dill pickles, chopped
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh tarragon
- 2 Tbsp. Dijon mustard
- 4 tsp. fresh orange juice
- 1⁄2 tsp. anchovy paste
- 1⁄8 tsp. fresh-ground pepper
- 2 tsp. drained capers
- Combine all ingredients except capers in a blender, and process until combined. Transfer to glass or stainless steel bowl and stir in capers. Store refrigerated for up to 3 days.