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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
Serve this delicious remoulade sauce as a condiment for fish, seafood or red meat.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons lemon juice ideally fresh
- 2 tablespoons Dijon mustard
- 1/4 cup capers coarsely chopped
- 4 cornichon pickles coarsely chopped, ~2 Tablespoons
- 1/4 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
- 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
Nutrition
Calories: 266kcal | Carbohydrates: 2g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 876mg | Potassium: 68mg | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5.9mg | Calcium: 30mg | Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was told by a chef that you may add boiled eggs into this mixture. Is this an innovation? Please advise
Hi Sayed! That sounds like Sauce Gribiche – similar to French remoulade sauce, but with a base of chopped hard boiled eggs.
Making this to go with your fish cakes I’m making tonight with leftover smoked salmon. Wonderful recipe thank you!
That’s wonderful, David! Thank you for coming back to let me know!
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.
Glad you enjoyed it, Mary. And that you’re making it your own!