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remoulade recipe best classic french sauce condiment mayonnaise pickles cornichons tarragon

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
Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings 18

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: 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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