Recipe for Lemon Remoulade 
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Yield:
3 cup
Ingredients:
Amount Ingredient
to go with Buckwheat Fried Oysters, shown in this collection
Makes 3 cups
3/8 cup cornichons ***
2 tbl cornichon juice
1/4 cup capers, drained
1 lrg shallot, peeled
1/4 cup mayonnaise
Grated peel of small lemon (yellow part only)
1 tbl lemon juice
1 tbl brandy
1/4 cup chopped chives
Instructions:
Instructions: *** [Cornichons are pickles made of: Gherkins, water, vinegar, sugar, salt, spices

(onions, garlic, tarragon, mustard, pepper) ]

Combine cornichons and juice, capers and shallot in bowl of food processor and pulse until minced. Transfer to bowl and blend in mayonnaise, lemon peel and juice, brandy, chives and black pepper. Chill.

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