Rémoulade Sauce

By Pierre Franey

Updated May 5, 2016

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(598)
Comments
Read comments

This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 cups

  • 1 large egg yolk

  • 3 tablespoons Dijon- or Creole-style mustard

  • ¼ cup white-wine vinegar

  • 1 tablespoon paprika

  • 1 cup vegetable oil

  • 2 tablespoons grated horseradish, fresh or prepared

  • 1 teaspoon finely chopped garlic

  • ⅓ cup finely chopped scallions

  • ⅓ cup finely chopped celery

  • 2 tablespoons finely chopped parsley

  • 2 tablespoons ketchup

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 46 milligrams cholesterol; 542 calories; 41 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 58 grams fat; 2 grams fiber; 289 milligrams sodium; 2 grams protein; 3 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
598 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nora

Yes - use 2 tsp-1 Tbsp mayonnaise (ideally Hellman's). It act the same way as the emulsifier.

Janet B

Is there any way to avoid the raw egg yolk?

JillE

The vinegar acts as the antimicrobial, so the raw egg should not be an issue.

Tessa

For a quick and easy version, the first five ingredients make mayonnaise. You can start with just 1 cup of good mayo, then mix in the other ingredients. Add extra mustard and paprika to taste, if desired.

Molly O

Homemade mayo has a lot more flavor than jarred mayo. Well worth doing for a good sauce.

Theresa

@Tessa yes, and because mayo is easier to make than buy, I always have homemade on hand. Turned out great, except too much ketchup for my taste. Glad you suggested this hack; thank you.

Ivy

Too much vinegar

Vanessa

I won’t eat raw egg yolks so I just skipped the egg yoke and oil and simply used Hellman’s Mayonnaise. it was delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.