If you are having the age-old inner struggle of  “mustard, mayo, ketchup…..” and you just can’t decide, we have a sauce that can be used as an all encompassing condiment for burgers and hot dogs and a dip for grilled seafood and steaks.

Remoulade Sauce

2 egg yolks
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
2 teaspoons cornichon or dill pickles, chopped
1 tablespoon lemon juice
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 cup Olive oil

Combine everything but the olive oil in the bowl of a food processor. Slowly drizzle the oil in until mixture starts to thicken.  Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Without the capers and pickles you have a basic mayonnaise.  This can work as a base for any type of spread.