This simple remoulade sauce is very close to a tartar sauce and makes a great condiment for so many things.
A little cutting, a little elbow grease and ten minutes later you get a nice homemade remoulade sauce. It’s basically an enhanced mayonnaise that has capers, pickles, shallots, mustard and aromatic herbs. It pairs perfectly with raw vegetables, fish and chips, or even a sandwich.
Contents
What Is Remoulade Sauce?
A remoulade is a strong tasting mayonnaise as a base flavor, thanks to a good dose of mustard. To which we add some herbs, pickles and capers, a bit like a tartar sauce but the latter does not normally include mustard.
The origin of the word remoulade is quite discussed, some say that the word comes from “ramolas” which means horseradish so we understand the relationship with mustard which is the basis of this sauce, others say that remoulade comes “remolade” which means stir, because we tended to stir all the ingredients to incorporate them in the sauce.
Of course when we talk about remoulade we often think of celery remoulade, but we can use this sauce with other vegetables in salad too, with raw cauliflower and raw carrots it is very good, but also to accompany boiled eggs.
So let’s detail a little more the recipe. Personally I make a traditional mayonnaise, with two egg yolks this time, but free to use your usual recipe, especially if you are vegan, do it with a vegan mayonnaise. To mayonnaise we always add either a little vinegar or a little lemon juice, which will serve to raise the taste but above all help conservation and kill some small “germs” because let’s not forget that we use raw eggs, so we must choose them as fresh as possible.
At the level of herbs traditionally it seems to me that there can be parsley, chives and tarragon, I do not use the latter because I find that it takes away and I feel like I eat a tartar sauce, which is not the goal here.
To the remoulade we add a spoon of cream, which will serve to relax a little mayonnaise, it is well unctuous but also slightly soften the piquancy of the mustard.
Remoulade Sauce Recipe
Simple Remoulade Sauce
This simple remoulade sauce is very close to a tartar sauce and makes a great condiment for so many things.
Ingredients
- 1 cup mayonnaise - you can use our paleo friendly homemade mayonnaise recipe
- 2 ounces pickles
- 1 ounce capers
- 1 tablespoon parsley
- 1 tablespoon chervil
- 1 tablespoon tarragon
- 1 anchovy fillet (optional)
- 1 teaspoon strong Dijon mustard
- Salt+ pepper
Instructions
- Mix Ingredients - Add mayonnaise and pickles to a bowl and stir thoroughly until mixed well. Add capers, parsley, chervil, and tarragon and continue mixing until smooth and blended. Finally, add anchovy and mustard then continue stirring until your remoulade is well mixed and smooth.
- Add salt and pepper to taste.
Notes
Remoulade sauce will keep for several days in the refrigerator if stored in an airtight container.
From French cuisine, rémoulade sauce is also very present in Louisiana, due to French influences in the colonial era. However, it is often embellished with a hint of chilli, unlike the original recipe.
The below recipe is about enough for 6 people to use for dipping or sandwich spread. Adjust as needed for bigger quantities.
Ingredients + Instructions
- 1 cup mayonnaise – you can use our paleo friendly homemade mayonnaise recipe
- 2 ounces pickles
- 1 ounce capers
- 1 tablespoon parsley
- 1 tablespoon chervil
- 1 tablespoon tarragon
- 1 anchovy fillet (optional)
- 1 teaspoon strong Dijon mustard
- Salt+ pepper
Mix Ingredients
Add mayonnaise and pickles to a bowl and stir thoroughly until mixed well. Add capers, parsley, chervil, and tarragon and continue mixing until smooth and blended. Finally, add anchovy and mustard then continue stirring until your remoulade is well mixed and smooth.
Add salt and pepper to taste.
Remoulade sauce will keep for several days in the refrigerator if stored in an airtight container.
From French cuisine, rémoulade sauce is also very present in Louisiana, due to French influences in the colonial era. However, it is often embellished with a hint of chilli, unlike the original recipe.
Celery Remoulade Recipe
This variation of the original remoulade sauce is a classic of my childhood, the celery remoulade. Be careful though, as when I say celery remoulade I am not talking about this industrial celery that is found in all supermarkets, which is tasteless and bland, but a real delicious, healthy homemade remoulade made by you.
Celery remoulade and plain remoulade are an ideal starter and a delicious way to cook celery.
Celery remoulade is a traditional and well-known recipe especially in Europe. You can often buy it in small plastic trays at the butcher, the big stores, at the local shop, but it is very rare that I buy ready made food because I am often disappointed at the tasting and in addition we regularly have celery root in the basket when shopping, so I cook it and add it with all the sauces I make at home. I prepare this recipe two hours in advance so that the celery has time to make all its juice, it will be tastier.
Easy to prepare it is also very nutritionally interesting.
Ingredients for 4 people :
- ½ Ball of celery root
- juice of 1 lemon
- 1 tsp fresh parsley
- 1 egg yolk
- A c to S of mustard
- 4 tbsp oil
- 1 tsp vinegar
- 1 pickle
Method
The recipe for celery remoulade is none other than a good mayonnaise mixed with the grated celery
- Start by making a homemade mayonnaise
- For this, lay the egg yolk at the bottom of a bowl with a tablespoon of mustard, salt and pepper
- Mix and then pour the oil as you go, the mayonnaise should be compact
- Add vinegar at the end
- Once the mayonnaise is made, let’s take care of the celery,
- Peel and wash the celery well
- Grate the celery quite finely (like grated carrots)
- Mix immediately with the lemon, this prevents the celery from oxidizing
- Finely chop the pickle and add it to the celery
- Then add the mayonnaise and mix again
- Sprinkle with finely chopped parsley
- Add Salt and pepper
You can then reserve the celery remoulade fresh and serve this delicious recipe as a starter…
Note that a rest time makes the celery even better because mayonnaise and lemon will allow it to marinate slightly.
Have you tried making this remoulade recipe at home before? Let me know in the comments below, would love to hear your thoughts.
