Chef John's Remoulade 20 Recipe

Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar bring to a simmer and cook until vinegar is almost completely evaporated 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.

Whisk mayonnaise dill pickles bread-and-butter pickles capers green onions parsley anchovy paste Dijon mustard paprika black pepper cayenne pepper salt and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend 8 hours to overnight.