Rémoulade sauce (Sauce rémoulade)

1. Put the mayonnaise in a bowl and stir in the Dijon mustard.

2. Chop the pickled cucumber and the capers very finely.

3. Finely chop the fresh tarragon and parsley.

4. Stir the chopped ingredients into the mustardy mayonnaise.

5. Drizzle with lemon juice, season with salt and pepper and mix well.

6. Rest in the fridge for at least 20 minutes before serving so the flavours meld; serve cold (with fish, breaded dishes, meats).

Tip: Rémoulade is the spiced, tangy relative of mayonnaise – the pickled cucumber, capers and tarragon give its characteristic freshness. It is unmatched alongside breaded fish and cold meats.