Remoulade Sauce
A proper remoulade should have enough structure to stand up to fried seafood or roasted meats. The key is in the texture of your mince and the quality of the mustard.
Balance is the only requirement
The flavor depends on the sharpness of your pickles and the bite of the mustard. Taste as you go, adjusting the acid to match your personal preference.
- Chef's knife
- Mixing bowl
- Whisk
What goes in.
- 1 cuphigh-quality mayonnaise
- 2 tbspdijon mustard
- 2 tbspcornichons, finely minced
- 1 tbspcapers, drained and minced
- 1 tbspfresh parsley, finely chopped
- 1 tspfresh lemon juice
- 1/2 tspsmoked paprika
- 1 clovegarlic, pressed into a paste
Uniformity is flavor
Your knife work dictates the texture. Mince the capers and cornichons until they resemble coarse sand so they infuse the sauce rather than distract from the texture.
The method.
Prep the aromatics
Mince the cornichons and capers as finely as possible. Combine them in a small bowl with the chopped parsley and garlic paste.
Build the base
Add the mayonnaise and mustard to the bowl. Use a whisk to combine, ensuring the mustard is fully incorporated into the white base.
Season
Fold in the lemon juice and smoked paprika. Stir gently until the color is consistent.
Chill
Let the sauce sit in the refrigerator for at least one hour before serving to allow the ingredients to marry.
Other turns to take.
Cajun style
Add a tablespoon of hot sauce and a pinch of cayenne pepper to introduce a slow, creeping heat.
Herb-forward
Add fresh chives or tarragon for a brighter, more aromatic profile.
When it doesn't go to plan.
Use a glass or ceramic bowl for mixing; metal bowls can sometimes impart a slight metallic taste to sensitive ingredients like mayonnaise.
If the sauce feels too thick, thin it with a half-teaspoon of pickle brine from the cornichon jar.
Store in a sealed jar for up to four days; the flavor is consistently better on the second day.
The ones that keep coming up.
Can I use low-fat mayonnaise?
It is not recommended. The fat content is necessary to carry the flavors of the mustard and aromatics effectively.
Why does my sauce look thin?
This usually happens if the lemon juice or vinegar is added too quickly or if the mayonnaise was not thick to begin with. Stir in a little more mayonnaise to regain the body.
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