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French

Rémoulade sauce

Non-vegetarian

Sauce rémoulade

Mayonnaise sharpened with mustard and a little anchovy and studded with chopped cornichons, capers and fresh herbs. It is the classic French dressing for céleri rémoulade and fried fish.

Rémoulade sauce is a French sauce from France, ready in about 40 minutes and made with mayonnaise, prepared mustard and dill pickles. It serves 10 and is rated easy to cook.

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Prep
10 min
Cook
0 min
Rest
30 min
Total
40 min
Serves
10
Level
Easy
Calories
174

Ingredients

10 servings (about 32 g)

Equipment

Method

  1. Step 1

    Finely chop the cornichons and capers (opens in a new tab) and press them in kitchen paper to remove excess brine so the sauce does not turn watery. Chop the herbs. Mash the anchovy fillets (opens in a new tab) to a smooth paste with the flat of the knife.

    Fresh herbs being chopped
    How it looks · Photo: RDNE Stock project on Pexels

  2. Step 2

    Stir the mustard and anchovy paste into the mayonnaise (opens in a new tab) until evenly blended.

  3. Step 3

    Fold in the cornichons, capers (opens in a new tab), herbs and pepper (opens in a new tab). Taste: it should be noticeably sharper and saltier than mayonnaise (opens in a new tab). Chill for 30 minutes to let the flavours blend.

About this dish

Origin
France · Well documentedEscoffier defines rémoulade as mayonnaise with mustard, gherkins, capers, herbs and anchovy essence; that is the version given here. Louisiana and Danish rémoulades are distinct regional descendants.Also popular in Belgium, Denmark, United StatesMore food from France
Dish
Lunch · Dinner · Sauces · Condiments, chutneys & relishes
Cooking method
No-cook
Taste
tangy, creamy, herby, umami
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Cook more with
Mayonnaise · Prepared mustard · Dill pickles · Capers · Anchovies · Parsley
Techniques
Knife skills

Allergens

  • Contains: Eggsfrom mayonnaise
  • Contains: Fishfrom anchovies
  • Contains: Mustardfrom mayonnaise, prepared mustard, dill pickles
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

174 kcal per serving

Estimated

1 serving ≈ 34 g · recipe makes 10

Where the energy comes from

  • Protein 1%
  • Carbohydrate 1%
  • Fat 97%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy174 kcal512 kcal
Protein0.6 g1.9 g
Carbohydrate0.5 g1.5 g
Net carbohydrate0.3 g0.9 g
Sugars0.2 g0.6 g
Added sugars0 g0 g
Fibre0.2 g0.6 g
Fat18.9 g55.5 g
Saturated fat3 g8.7 g
Trans fat0 g0.1 g
Cholesterol11 mg33 mg
Sodium273 mg802 mg
Salt equivalent0.7 g2 g
Vitamins & minerals per serving
Potassium
23 mg
Calcium
10 mg
Iron
0.2 mg
Magnesium
3 mg
Vitamin A (RAE)
9 µg
Vitamin C
1 mg
Vitamin D
0.1 µg
Vitamin B12
0 µg
Folate (DFE)
4 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Tarragon (fresh): USDA SR Legacy has only dried tarragon; fresh basil is used as a nutritionally similar fresh-herb stand-in.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For céleri rémoulade, toss 500 g julienned celeriac with lemon juice and salt for 10 minutes, squeeze, then fold through about 200 g of this sauce (traditionally made with extra mustard).

Common mistakes

  • Not drying the pickles and capers, which makes the sauce watery and thin.
  • Leaving out the mustard or anchovy, which turns it into tartare sauce.

Serve with

  • Céleri rémoulade.
  • Fish and chips, fried fish goujons and fried seafood.
  • Cold roast beef, cold chicken and hard-boiled eggs.

Food safety

  • Keep chilled. If made with homemade raw-yolk mayonnaise, the same raw-egg cautions apply.

Storage

  • Refrigerate in a covered jar: up to 3 days with homemade mayonnaise, up to 5 days with shop-bought.

Variations

  • Louisiana rémoulade (United States): Creole mustard, paprika, cayenne, horseradish, celery, spring onion and garlic. It is pinkish and spicy and served with fried shrimp and po'boys.
  • Danish remoulade (Denmark): A sweet, yellow (curry powder or turmeric) mayonnaise relish with chopped pickled vegetables, eaten on hot dogs, fried plaice and roast beef smørrebrød.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Dill pickles, cornichons, finely chopped and patted dry40 g
  • Capers, drained, rinsed and chopped15 g
  • Anchovies, 2 fillets in oil, drained and mashed to a paste8 g
Used in steps 1, 2, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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