Recipe: Remoulade Sauce

Name: Remoulade Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 1 bowl of mayonnaise; 2 to 3 teaspoons of mustard; Capers, gherkins and fresh herbs

By chef patrick Asfaux 4.7/5 (9 reviews) · 🍳 6 made it

Prep 10 min

Total 10 min

Remoulade sauce is a popular condiment that originates from France. It is made mainly with mayonnaise, shallots, capers, mustard and parsley. It is often used to accompany fish dishes, such as oysters, scallops and lobster. It is also used as a topping for crab and shrimp sandwiches. Remoulade is also a popular ingredient for potato salads and steamed vegetables. It can be prepared ahead and stored in the refrigerator for later use. It is a tasty and versatile sauce that adds a touch of flavor to all the dishes it accompanies.

Ingredients

1 bowl of mayonnaise
2 to 3 teaspoons of mustard
Capers, gherkins and fresh herbs

Step-by-step directions

1 Prepare a classic mayonnaise.

2 To make a remoulade sauce, add 2 or 3 teaspoons of mustard (for celeriac remoulade, for example). You can also add a finely chopped mixture of capers, gherkins and fresh herbs.

A chef's advice

Remoulade sauce is the secret weapon of good cooks. You start with a classic mayonnaise and spice it up with mustard, capers, and finely chopped gherkins. It's something we make year-round, no particular season needed: egg and oil are constant, fresh herbs are available almost everywhere now, even in winter. We mainly use it for shredded raw vegetables (celeriac remoulade, carrot sticks, beetroot), cold seafood, poached white meats. It's classic, traditional, simple and it works everywhere. When it comes to wine pairings, you don't need anything fancy: a light dry white, a Muscadet or a Picpoul de Pinet do the job perfectly. If you're serving oysters with it, a Chablis is already on the table, the remoulade is happy with that. For accompaniments, think of vegetable medleys cooked in water and served cold, some hard-boiled eggs in quarters, extra gherkins as garnish. In short, it's a sauce that speaks for itself and doesn't need anyone to make it shine.

Frequently asked questions

Can I replace the mustard with another condiment?

Mustard brings the acidity and bite. You can reduce it if you prefer milder, but removing it entirely changes the sauce's character. A splash of white vinegar won't give you the same mouth warmth.

How long does remoulade keep in the fridge?

In the refrigerator, count 4 to 5 days maximum. The emulsion stays stable if you keep it well covered. Fresh herbs lose brightness after 2 days, so add them at the last minute if prepping ahead.

How do I prevent the mayonnaise from breaking when adding mustard?

Incorporate mustard gradually, one teaspoon at a time, stirring well each time. If the mayo starts to split, stop and add a few drops of warm water while whisking hard. The acidic mustard can weaken the emulsion if you rush.