Remoulade Sauce

This Remoulade Sauce is an excellent option instead of traditional tarter sauce. It is delicious on pan fried oysters, as a sauce for grilled fish, or on Maryland Blue crab cakes. It comes from the master, Ina Garten.

1/2 cup good mayonnaise
2 tablespoons corchichons (specialty small tart pickles)
1 tsp coarse-grained mustard
1 tbps champagne or white wine vinegar
dash kosher salt
dash freshly ground black pepper

Place all of the ingredients in a food processor or blender and pulse several times until the pickles are finely chopped and all of the ingredients are well mixed but not pureed.