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Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » Classic French Remoulade

Classic French Remoulade

April 3, 2021 by Kimberly Killebrew · 16 Comments

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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 condiment for spreading, dipping, and tossing into a wide variety of dishes.

remoulade recipe best classic french sauce condiment mayonnaise pickles cornichons tarragon

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)

Remoulade vs. Tartar Sauce vs. Aioli – What’s the Difference?

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 Remoulade

Remoulade sauce is very versatile and pairs well with a wide variety of dishes.  It’s perfect for crab cakes, fried fish, po’ boy sandwiches, clams, shrimp, calamari, oysters, boiled lobster, chicken tenders, hushpuppies, French fries, oven roasted potatoes, 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!

sauce in white bowl

How to Make Remoulade

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 strongly 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.

stirring ingredients in a white bowl

remoulade recipe best classic french sauce condiment mayonnaise pickles cornichons tarragon

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

  • Bearnaise Sauce
  • Jamaican Jerk Sauce
  • Tartar Sauce
  • Authentic Enchilada Sauce
  • Bechamel Sauce
  • Sweet and Sour Sauce
  • Hoisin Sauce
  • Black Bean Sauce
  • Char Siu Sauce
  • Teriyaki Sauce
remoulade recipe best classic french sauce condiment mayonnaise pickles cornichons tarragon

Classic French Remoulade

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.
Print Recipe
5 from 10 votes
Prep Time 5 mins
Chill Time 4 hrs
Total Time 4 hrs 5 mins
Course condiment, Sauce
Cuisine French
Servings 18
Calories 86 kcal

Ingredients
 
 

  • 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: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Keyword Remoulade
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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16 Comments →

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16 Responses

  1. Laura Tiller says

    August 1, 2021 at 1:56 pm

    Best remoulade sauce ever! Huge hit! Seems like a lot when you make but is the perfect amount…depending on how much everyone loves it, and they do!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 2, 2021 at 6:45 am

      Thank you so much, Laura, I’m thrilled it was a hit!

      Reply
  2. Amanda Livesay says

    May 6, 2021 at 9:42 am

    We love this remoulade for po-boys!

    Reply
  3. Beth says

    May 5, 2021 at 2:33 pm

    I love this sauce and so does my family! I definitely have a lot of recipes in mind this sauce would go with and I’m so excited to try it with them!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 5, 2021 at 9:55 pm

      Thanks so much, Beth, and I agree, it’s very versatile!

      Reply
  4. Beti says

    May 5, 2021 at 12:11 pm

    Such a delicious remoulade!! I will be making this again and again!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 5, 2021 at 12:46 pm

      I’m so glad you enjoyed it, Beti, thank you!

      Reply
  5. katerina says

    May 5, 2021 at 12:09 pm

    This was SO GOOD! Everyone loved it!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 5, 2021 at 12:47 pm

      Thank you, Katerina, I’m happy it was a hit!

      Reply
  6. Catalina says

    May 5, 2021 at 5:45 am

    We love sauces! And it’s great to try a new recipe!

    Reply
  7. Vikki says

    May 4, 2021 at 10:15 pm

    Very creamy and tasty! I have so many ideas for this versatile sauce

    Reply
  8. Jo says

    May 4, 2021 at 6:29 pm

    So very good! Hehe I’ll make this again next week!

    Reply
  9. Linda says

    April 14, 2021 at 8:17 pm

    How do you address the raw egg issue in making your own mayo? Once you’ve suffered from salmonella you don’t want to do that again!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 15, 2021 at 8:08 am

      Hi Linda, for peace of mind you can buy pasteurized eggs in the shell. There are also tutorials on how to pasteurize eggs yourself.

      Reply
  10. el says

    April 11, 2021 at 11:47 pm

    Hi, putting all these nice things together and then wasting” it in mayo from the shelf is a pity in my eyes. Making your own mayo takes about 5-10 minutes and elevates your Remoulade to a new higher level.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 12, 2021 at 12:27 am

      I couldn’t agree more, el! :)

      Reply

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