Chef John'S Remoulade 2.0 - cooking recipe

Ingredients

1 teaspoon dried tarragon
2 tablespoons white wine vinegar
1 cup mayonnaise
1/4 cup diced dill pickles
1/4 cup diced bread-and-butter pickles
1 tablespoon chopped capers
1 tablespoon minced green onions
1 tablespoon chopped fresh parsley
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
salt to taste

Preparation

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.