Remoulade Sauce

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

This remoulade sauce is an excellent alternative to tartar sauce or cocktail sauce. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. It makes an excellent burger topping, too!

Remoulade is a sauce or dressing of French origin. The sauce frequently contains horseradish and a New Orleans style remoulade sauce sometimes contains chopped hard-boiled eggs.

This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, and the flavor is similar to tartar sauce.

If you can't find cornichons, use chopped sour or dill pickles 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, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon, if using.
  2. Taste and add hot sauce and salt, as needed.
  3. Cover and refrigerate the remoulade sauce until serving time.