📝 About This Recipe
Born in the heart of French culinary tradition, this classic Remoulade is a sophisticated evolution of mayonnaise that balances creamy richness with a sharp, piquant punch. This versatile condiment features a velvety egg-yolk base elevated by the crunch of cornichons, the saltiness of capers, and a whisper of fresh garden herbs. It is the definitive sauce for seafood, providing a bright acidity that cuts through richness and transforms any simple dish into a bistro-style masterpiece.
🥗 Ingredients
The Emulsion Base
- 2 Egg Yolks (large, at room temperature)
- 1 tablespoon Dijon Mustard (traditional smooth style)
- 1.5 cups Neutral Oil (grapeseed or canola for a clean flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (high quality)
The Aromatics & Texture
- 3 tablespoons Cornichons (very finely minced)
- 1 tablespoon Capers (drained and chopped)
- 1 small Shallot (peeled and minced into a paste)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Fresh Tarragon (leaves only, minced)
Seasoning & Finish
- 1/2 teaspoon Anchovy Paste (optional, for deep umami)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Ensure all ingredients, especially the egg yolks and oil, are at room temperature to ensure a stable emulsion.
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2
In a medium stainless steel or glass mixing bowl, whisk together the egg yolks and Dijon mustard until smooth and slightly pale.
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3
Place the bowl on a damp kitchen towel (folded into a ring) to stabilize it while you whisk with one hand.
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4
Begin adding the neutral oil drop by drop, whisking constantly. Do not rush this stage; the first 1/4 cup of oil is the most critical for building the structure.
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5
Once the mixture begins to thicken and look creamy, you can increase the oil flow to a very thin, steady stream, whisking vigorously the entire time.
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6
If the sauce becomes too thick or looks oily, whisk in a teaspoon of the lemon juice to thin it out and stabilize it before continuing with the remaining oil.
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7
Once all the oil is incorporated and you have a thick, glossy mayonnaise base, whisk in the remaining lemon juice and white wine vinegar.
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8
Gently fold in the minced cornichons, chopped capers, and the shallot paste using a spatula.
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9
Add the finely chopped parsley, chives, and tarragon. The herbs should be very dry when chopped to prevent the sauce from turning green.
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10
Stir in the anchovy paste (if using) and the pinch of cayenne pepper for a complex flavor profile.
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11
Taste the sauce and season with kosher salt and freshly cracked black pepper. Remember that capers and cornichons are salty, so adjust carefully.
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12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors of the aromatics to infuse into the emulsion.
💡 Chef's Tips
If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. Always use a neutral oil like grapeseed; extra virgin olive oil can be too bitter and heavy for a traditional Remoulade. For the best texture, hand-mince the cornichons and capers rather than using a food processor to avoid excess moisture. If you prefer a 'Louisiana style' Remoulade, add a teaspoon of paprika and a dash of hot sauce to this base. Store in an airtight container in the refrigerator for up to 3 days, but do not freeze.
🍽️ Serving Suggestions
Serve as a classic accompaniment to chilled jumbo shrimp or a traditional shrimp cocktail. Spread generously on a toasted brioche bun for a gourmet fried fish or soft-shell crab sandwich. Pair with crispy crab cakes or salmon croquettes to cut through the richness of the seafood. Use as a dip for blanched asparagus or crispy frites for an elegant French appetizer. Serve alongside a cold roast beef platter for a sharp, savory contrast.