|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Remoulade is a mayonnaise-based sauce of French origin often served with seafood. It can contain pickles, anchovies, and capers, and frequently features horseradish. It's popular featured in Louisiana cuisine, and a New Orleans-style remoulade sometimes contains chopped hard-boiled eggs.
This recipe is excellent alternative to tartar sauce or cocktail sauce. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. It makes an excellent burger topping as well.
Click Play to See This Basic Remoulade Sauce Recipe Come Together
This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, and the flavor is similar to tartar sauce.
If you can't find cornichons, use chopped sour or dill pickles, or dill pickle relish.
- 3/4 cup mayonnaise
- 1 1/2 tablespoons cornichon (finely chopped, or good dill pickle relish)
- 1 teaspoon capers (finely chopped)
- 1 tablespoon lemon juice
- 1 tablespoon mustard (spicy brown or grainy Dijon)
- 2 teaspoon parsley (fresh, chopped)
- Optional: 1/4 teaspoon tarragon (dried leaf)
- 1 dash hot sauce (or to taste)
- 1 pinch salt (or to taste)
Gather the ingredients.
Combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon, if using.
Taste and add hot sauce and salt, as needed.
Cover and refrigerate the remoulade sauce until serving time.
Serve with your choice of fish, burgers, or as a side for French fries and enjoy!