Remoulade

For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend . Refrigerate for 30 minutes before serving. First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard , lemon juice, and water. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion . If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor , pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice. Yield: 2 cups