Classic Remoulade Sauce
Published March 31, 1987
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup mayonnaise
¼ cup finely chopped cornichons (gherkins) or sour pickles
1 tablespoon chopped capers, drained
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped anchovy fillets or anchovy paste
1 teaspoon finely chopped parsley
½ teaspoon finely chopped fresh chervil, optional
½ teaspoon finely chopped fresh tarragon
2 tablespoons finely chopped scallions or green onions
Nutritional analysis per serving
8 milligrams cholesterol; 136 calories; 4 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.
Private Notes
Comments
Very good sauce for salmon burgers. Made a few changes: used half mayonnaise and half Greek yogurt, added some horseradish for a little kick.
I think you can safely abandon any other remoulade sauce you may have used in favor of this one. Oh how I wish the N'awlins Restaurant in Albuquerque would use this instead of the pallid stuff they serve as "remoulade."
Just what I wanted, adding a bit more acid from cornichon juice and about 1 Tbs ketchup, mainly for color. Just right!
Love it! Husband doesn’t do onions so added garlic. The chervil brings brightness. :-)
Chives, dill, tarragon, parsley