|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*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.|
Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.
This recipe is an excellent alternative to tartar sauce, as it is very similar but has additional ingredients. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. Rémoulade makes an excellent burger topping as well and is delicious as a dip for french fries.
Click Play to See This Basic Rémoulade 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, making it reminiscent of 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 finely chopped cornichon (or good dill pickle relish)
1 teaspoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon spicy brown mustard (or grainy Dijon)
2 teaspoons finely chopped parsley
1/4 teaspoon dried tarragon
1 dash hot sauce, or to taste
Kosher salt, to taste
Gather the ingredients.
In a bowl, combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon.
Taste and add hot sauce and salt, as needed.
Cover and refrigerate the rémoulade sauce until serving time.
Serve and enjoy.
Rémoulade on the Side
Remoulade and seafood are definitely a perfect pair, but there are also non-fish and shellfish dishes that are complemented by the flavorful sauce. Try a dollop or little cup with any of these dishes.