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Chive Remoulade


The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, January 2012


  • 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


  1. Stir together mayonnaise, chives, mustard, capers, anchovies, paprika, and ground pepper. Refrigerate remoulade, covered, for at least 1 hour.

Cook's Notes

Keep the remoulade on hand for up to a week in the refrigerator.

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