When you think of remoulade sauce, do you think of the classic French version or spicy Louisiana-style? Classic French Remoulade sauce is reminiscent of tartar sauce, but even better, made with a mayonnaise base and then loaded with bits of tangy cornichon pickles and capers, creamy Dijon mustard, zingy fresh lemon and earthy parsley.
The French classic remoulade sauce is served as a condiment for fish, shellfish and red meat, but also tossed with grated celery root to make Celery Root Remoulade, a delicious salad that you’ll find on the menu in many French bistros.
Classic French Remoulade Sauce
- Combine all ingredients in a medium bowl. Refrigerate for an hour or more to allow flavors to meld. Serve.
- Cornichons are small, tart pickles that you can find in jars or at olive bars in many grocery stores.
- Makes about 1-1/4 cups