📝 About This Recipe
Originating in France and perfected in the bistros of Paris, this classic Remoulade is a masterclass in balancing creamy textures with bright, acidic pops of flavor. It is a sophisticated, emulsified sauce that elevates everything from chilled seafood to crispy frites with its complex blend of capers, cornichons, and fresh aromatics. This version strikes the perfect chord between velvety richness and a sharp, piquant finish that awakens the palate.
🥗 Ingredients
The Emulsion Base
- 1 1/2 cups Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Dijon Mustard (smooth, traditional French style)
- 1 tablespoon Whole Grain Mustard (for texture and depth)
The Piquant Elements
- 1/4 cup Cornichons (finely minced)
- 2 tablespoons Non-pareil Capers (rinsed and roughly chopped)
- 1 small Shallot (peeled and very finely minced)
- 1 clove Garlic (grated into a paste)
Acids and Seasoning
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Champagne Vinegar (or white wine vinegar)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (fine grind)
- 1 pinch Cayenne Pepper (optional, for a subtle back-end heat)
Fresh Herbs
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced into rounds)
- 1 teaspoon Fresh Tarragon (minced, leaves only)
👨🍳 Instructions
-
1
Begin by prepping your aromatics; ensure the cornichons, shallots, and capers are minced very finely so they distribute evenly throughout the sauce.
-
2
In a medium stainless steel or glass mixing bowl, whisk together the mayonnaise, Dijon mustard, and whole grain mustard until perfectly smooth.
-
3
Add the grated garlic paste and minced shallots to the base, stirring vigorously to release their natural oils into the emulsion.
-
4
Fold in the minced cornichons and chopped capers. These provide the signature 'crunch' and saltiness of a true Remoulade.
-
5
Slowly whisk in the lemon juice, champagne vinegar, and Worcestershire sauce. The acidity will slightly thin the sauce and brighten the heavy fats.
-
6
Add the kosher salt, black pepper, and a pinch of cayenne. Whisk until the spices are fully integrated.
-
7
Gently fold in the fresh parsley, chives, and tarragon. Using fresh herbs is vital for the vibrant green flecks and aromatic finish.
-
8
Taste the sauce with a clean spoon. Adjust the salt or lemon juice if necessary to achieve a sharp but balanced flavor profile.
-
9
Transfer the mixture to a clean glass jar or an airtight container.
-
10
Cover and refrigerate for at least 30 minutes before serving. This 'resting' period allows the dried spices to rehydrate and the fresh aromatics to marry with the base.
💡 Chef's Tips
Always use fresh lemon juice rather than bottled for the most vibrant citrus notes. If the sauce feels too thick, whisk in a teaspoon of water or additional vinegar to reach your desired consistency. For a Louisiana-style variation, add a teaspoon of smoked paprika and a dash of hot sauce. Avoid using a food processor for the final mix; hand-chopping the ingredients preserves the essential chunky texture. This sauce keeps well in the refrigerator for up to 5 days, though the herbs are brightest on day one.
🍽️ Serving Suggestions
Serve alongside classic Maryland-style crab cakes for a traditional pairing. Use as a dipping sauce for crispy fried calamari or tempura shrimp. Spread generously on a Po' Boy sandwich with fried oysters or catfish. Pair with chilled white asparagus or steamed artichokes for a light French appetizer. Accompany with a crisp glass of Sauvignon Blanc or a dry Rosé to cut through the richness.