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    Recipes » Condiments and Spices » French Condiments and Spices

    French Remoulade Sauce

    Published: Nov 27, 2017 · Modified: Apr 18, 2019 by Marissa Stevens · 6 Comments

    Gluten FreeLow CarbPaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe
    French style remoulade sauce served in a little white bowl

    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.

    Classic French Remoulade Sauce

    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 featured

    Classic French Remoulade Sauce

    Marissa Stevens
    Serve this delicious remoulade sauce as a condiment for fish, seafood or red meat.
    4.67 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Condiment
    Cuisine French
    Servings 6 people
    Calories 266 kcal
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    Ingredients
      

    • 1 cup mayonnaise
    • 2 tablespoons lemon juice ideally fresh
    • 2 tablespoons Dijon mustard
    • ¼ cup capers coarsely chopped
    • 4 cornichon pickles coarsely chopped, ~2 Tablespoons
    • ¼ cup fresh parsley coarsely chopped

    Instructions
     

    • Combine all ingredients in a medium bowl. Refrigerate for an hour or more to allow flavors to meld. Serve.

    Notes

    1. Cornichons are small, tart pickles that you can find in jars or at olive bars in many grocery stores. 
    2. Makes about 1-¼ cups

    Nutrition

    Calories: 266kcalCarbohydrates: 2gProtein: 1gFat: 28gSaturated Fat: 4gCholesterol: 15mgSodium: 876mgPotassium: 68mgSugar: 1gVitamin A: 325IUVitamin C: 5.9mgCalcium: 30mgIron: 0.6mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sayed Mazharali Al-Haddad says

      July 16, 2021 at 6:17 am

      5 stars
      I was told by a chef that you may add boiled eggs into this mixture. Is this an innovation? Please advise

      Reply
      • Marissa Stevens says

        July 17, 2021 at 12:47 pm

        Hi Sayed! That sounds like Sauce Gribiche - similar to French remoulade sauce, but with a base of chopped hard boiled eggs.

        Reply
    2. David Kozinski says

      May 18, 2020 at 9:03 am

      5 stars
      Making this to go with your fish cakes I'm making tonight with leftover smoked salmon. Wonderful recipe thank you!

      Reply
      • Marissa Stevens says

        May 18, 2020 at 9:06 am

        That's wonderful, David! Thank you for coming back to let me know!

        Reply
    3. Mary says

      February 28, 2020 at 1:47 pm

      4 stars
      Made it to serve with mini crab cake appetizers. It was really good, but next time I’ll use a little less mustard and add a touch of hot sauce.

      Reply
      • Marissa Stevens says

        February 28, 2020 at 2:53 pm

        Glad you enjoyed it, Mary. And that you're making it your own!

        Reply

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