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Remoulade (French)

Sauce rémoulade · Sauce remoulade

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A French cold sauce made from mayonnaise with mustard, capers, cornichons and fresh herbs, served with fish, shellfish and red meats.

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Photograph of Remoulade (French).

A mayonnaise that has been seasoned

Remoulade is a cold sauce that the Wikipedia article describes as similar to tartar sauce. The French version is a derivative of mayonnaise, taken further with vinegar and mustard, shallots, capers, chopped pickles and fresh herbs. In the classic mix, the herbs are parsley, chives, chervil and tarragon, with diced cornichons and capers, and optionally a little anchovy essence or chopped anchovies.

The sauce is often yellowish, and it commonly contains chopped pickles. It is used as a condiment or dipping sauce, mainly for sole, plaice and seafood cakes, and also with red meats, fish and shellfish.

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Two French remoulades

The Wikipedia article distinguishes the mayonnaise-based sauce remoulade from céleri remoulade. The celeriac version is a salad of shredded raw celeriac served with a mustard-flavoured remoulade. The remoulade used for céleri-rave is different: it is a simple mustard vinegar and oil dressing seasoned with salt, pepper and green herbs.

This page covers only the mayonnaise-based sauce. The Louisiana style, with Creole mustard, ketchup or paprika, and cayenne, is a separate regional sauce and is not treated here.

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Notes on making it

The sources read give no quantities and no ratio of mayonnaise to additions. They give no shelf life or safe holding time. Because the base is a mayonnaise, a cook should follow a food-safety source on egg handling and refrigerated storage before serving it.

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History

The French sauce is a derivative of mayonnaise. The Wikipedia article does not give a date for its first appearance. The Louisiana remoulade is a different sauce, based on Creole mustard and paprika, and is not covered here.

Ingredients

MayonnaiseThe base of the French sauce.
Amount not stated
Quantity not given in the source read.
Mustard
Amount not stated
Vinegar
Amount not stated
Shallot (optional)Finely chopped.
Amount not stated
Capers
Amount not stated
CornichonsDiced.
Amount not stated
ParsleyChopped.
Amount not stated
Chives (optional)Chopped.
Amount not stated
Tarragon (optional)Chopped.
Amount not stated
Chervil (optional)Chopped.
Amount not stated
Anchovy (optional)Essence or chopped anchovies.
optional

Method

  1. Make or take a mayonnaise as the base.
  2. Stir in mustard and vinegar, then the shallot, if used.
  3. Fold in the chopped capers, diced cornichons and mixed herbs: parsley, chives, chervil and tarragon.
  4. Add anchovy essence or chopped anchovies if wanted, and serve cold with fish, seafood, or cold meat.

Places

France

Traditional preparation · Country evidence

Place of origin given as France; the source gives no locality.

See Franceon the mapLocation source 1 →

Related

Made from

  • Neutral classic mayonnaise

    A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.

  • White-wine vinegar

    White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.

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Related in the family

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    Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.

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  • Burger sauce

    Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.

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