Homemade Remoulade
A good remoulade should have enough structure to hold up to fried seafood or roasted vegetables without losing its sharpness. It is a work of balance, leaning heavily on the crunch of pickles and the bite of mustard to cut through the richness of the mayo.
Use the right base
Because this sauce is essentially a seasoned mayonnaise, the quality of your mayo determines the final result. Finely dice your pickles and capers so the sauce stays uniform.
- mixing bowl
- whisk
- chef's knife
- cutting board
What goes in.
- 1 cuphigh-quality mayonnaise
- 2 tbspcornichons, finely minced
- 1 tbspcapers, rinsed and minced
- 1 tbspfresh parsley, finely chopped
- 1 tspDijon mustard
- 1 tspfresh lemon juice
- 1/2 tspsmoked paprika
- to tasteblack pepper
Mincing for texture
The secret is the size of your chop. If you mince the cornichons and capers to the size of a grain of rice, they release their sharp acidity into the emulsion rather than just sitting as chunky obstacles.
The method.
Prep the aromatics
Mince the cornichons, capers, and parsley until they are almost uniform in size. Do not put them in a processor, or you will turn them into a watery paste.
Combine the base
In a medium bowl, whisk the mayonnaise, Dijon, and lemon juice together until smooth. The lemon juice will thin the mayonnaise slightly, making it easier to incorporate the solids.
Fold and chill
Fold in the minced pickles, capers, parsley, and paprika. Season with black pepper to your preference. Let it sit in the refrigerator for at least one hour to allow the flavors to marry.
Other turns to take.
Cajun-Style
Add a teaspoon of prepared horseradish and a dash of hot sauce to introduce a sharper, vinegar-heavy heat.
Herb-Forward
Add finely minced fresh chives or tarragon for an aromatic brightness that pairs well with poached white fish.
When it doesn't go to plan.
Always rinse your capers in cold water to remove the excess brine, otherwise the sauce can become aggressively salty.
Do not skip the resting time in the fridge; the mayonnaise needs that window to absorb the paprika's color and the aromatics' oils.
If the sauce feels too thick, add a half-teaspoon of water or extra lemon juice to loosen the emulsion.
The ones that keep coming up.
How long will this stay fresh?
Keep it in a sealed glass jar in the coldest part of your refrigerator for up to five days.
Can I use olive oil mayo?
Yes, but keep in mind that olive oil-based mayonnaises have a distinct flavor profile that will come through in the finished sauce.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe