Tangy, punchy, and better on day two. Make it the night before.

Makes about 1 1/4 cups · 5 minutes plus an overnight chill

Ingredients

• 1 cup vegan mayonnaise
• 3 tbsp cornichons, finely minced
• 2 tbsp capers, drained and chopped
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 garlic clove, grated
• 1 tsp smoked paprika
• 1 tsp hot sauce
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp black pepper

Method

1. Combine everything in a bowl and stir until fully blended.
2. Cover and refrigerate at least 4 hours, ideally overnight. The garlic mellows and the flavors marry. Taste before serving and adjust the lemon or hot sauce.

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Keeps a week in the fridge. No cornichons? Dill pickles chopped fine are a straight swap. This is a Louisiana-style remoulade — the mustard and paprika are what separate it from tartar sauce.

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