Remoulade Sauce

Remoulade Sauce
Remoulade Sauce. Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 Cup of sauce (8 servings)
Ratings (5)

Looking for a great way to add flavor to fish? Try this fabulous remoulade sauce recipe. This sauce is also delicious on burgers and sandwiches. The French sauce is found in New Orleans. It's the classic addition to fried oyster or shrimp po' boy sandwiches, and it's wonderful with other varieties of fish or seafood.

If you can't find cornichons, use a good sour or dill pickle or dill pickle relish.

What You'll Need

  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons cornichon (finely chopped, or good dill pickle relish)
  • 1 teaspoon capers (finely chopped) 
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard (spicy brown or grainy Dijon)
  • 2 teaspoon parsley (fresh, chopped)
  • Optional: 1/4 teaspoon tarragon (dried leaf)
  • 1 dash hot sauce (or to taste)
  • 1 pinch salt (or to taste)

How to Make It

  1. Combine the mayonnaise, cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon.
  2. Taste and add hot sauce and salt, as needed.
  3. Cover and refrigerate the remoulade sauce until serving time.

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