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.

5 from 17 votes

Prep Time 5

Chill Time 4

Total Time 4 5

Course condiment, Sauce

Cuisine French

Servings

Calories 86 kcal

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

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.

Keyword Remoulade

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