Classic French Remoulade

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A classic French Remoulade recipe that’s easy to make and is as versatile as it is delicious!  Use this fabulous sauce for spreading, dipping, and tossing into a wide variety of dishes.

For more phenomenal homemade French sauces be sure to try our Bearnaise Sauce, Tartar Sauce, and Hollandaise Sauce!

Remoulade sauce is a classic French cold sauce with mayonnaise as its base.  It’s traditionally served with meats, fish, seafood, and as a dipping sauce.  This classic French rémoulade recipe comes together in just minutes and keeps in the fridge for up to two weeks.  And don’t worry about it going to waste because there are SO many delicious ways you can use it!  (see below)

French Remoulade vs. Tartar Sauce vs. Aioli 

There is some considerable overlap between remoulade and tartar sauce and tartar sauce is considered a kind of remoulade.  However there are some differences including a wider variety of herbs in remoulade (including tarragon), the traditional inclusion of anchovy (either in the form of anchovy essence or finely chopped fillets), and the addition of gherkins/cornichons in remoulade versus sweet pickles in tartar sauce.  All in all, the two are pretty interchangeable though there are flavor differences in each you may wish to emphasize in specific dishes.

In contrast, aioli is typically much simpler (though many variations exist) and in its most basic form includes garlic, salt and pepper.

Besides French rémoulade there are two other variations:  Louisiana remoulade (which incorporates Creole and Cajun influences and includes ingredients like celery, parsley, green onions, Creole mustard, and hot sauce), and Danish remoulade (which includes the additions of turmeric, finely chopped cauliflower, cucumber, and cabbage).

How To Use French Remoulade

Remoulade sauce is very versatile and pairs well with a wide variety of dishes.  It’s perfect for fish cakes, crab cakes, fried fish, po’ boy sandwiches, clams, shrimp, calamari, oysters, boiled lobster, chicken tenders, hushpuppies, French fries, roasted potatoes, baked potato wedges, zucchini fries, onion rings, fried dill pickles, fried green tomatoes, baked potatoes, hamburgers, hot dogs, and sandwiches, tuna salad, ham salad, egg salad, potato salad, or with a bag of potato chips!

French Remoulade Recipe

Let’s get started!

Place the mayonnaise in a bowl along with the remaining ingredients.  Note:  Nothing compares to the flavor of real French Dijon mustard.  We recommend using the Maille Dijon Mustard which is available in many countries outside of France.

Stir until the ingredients are fully combined.

Cover and chill in the refrigerator until ready to use.

Enjoy!

For more homemade sauces from around the world be sure to try our:

• Bearnaise Sauce
• Hollandaise Sauce
• Jamaican Jerk Sauce
• Tartar Sauce
• Romesco Sauce
• Enchilada Sauce
• Bechamel Sauce
• Sweet and Sour Sauce
• Hoisin Sauce
• Yum Yum Sauce
• Black Bean Sauce
• Char Siu Sauce
• Teriyaki Sauce

Classic French Remoulade

By Kimberly Killebrew

A classic French Remoulade that's as versatile as it is delicious! Use it for spreading, dipping, and tossing in a wide variety of dishes.

5 from 18 votes

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Prep Time 5 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings 18

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup quality mayonnaise
• 2 tablespoons finely minced cornichons
• 2 tablespoons finely chopped mixed herbs (tarragon is traditional and highly recommended; additionally you can include parsley, chives, and chervil)
• 1 tablespoon very finely minced capers
• 1 tablespoon real French Dijon mustard , we recommend Maille
• 1 tablespoon white wine vinegar
• a few drops of anchovy essence , or one small very finely chopped anchovy fillet (optional)
• salt and pepper to taste

Instructions

 

• Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld.

  Store in the fridge in an airtight container. Will keep up to 2 weeks.

  Makes a little over 1 cup.

Nutrition

Serving: 1tablespoonCalories: 86kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 121mgPotassium: 5mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 2mgIron: 1mg

Course condiment, Sauce

Cuisine French

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Originally published on The Daring Gourmet April 3, 2021

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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