Lemon-Caper Remoulade
A proper remoulade is less about a fixed list of ingredients and more about the balance of acidity against a creamy base. You want a sauce that leaves a distinct, bright trail on the palate rather than one that sits heavily in the mouth.
The balance of texture and brine
The secret is in the chop. Keep the capers and herbs fine enough to distribute evenly, but large enough to provide a literal snap when you bite into them.
- Mixing bowl
- Whisk
- Chef's knife
- Citrus juicer
What goes in.
- 1 cuphigh-quality mayonnaise
- 3 tbspnon-pareil capers, drained and chopped
- 1 tbspfresh lemon juice
- 1 tsplemon zest
- 2 tbspfresh parsley, finely minced
- 1 tspDijon mustard
- 1/4 tspblack pepper, freshly cracked
Building the base
Start by whisking the mustard and lemon juice into the mayonnaise before adding the solids; this thins the base just enough to ensure the capers and herbs don't clump together.
The method.
Prepare the aromatics
Mince the capers and parsley until they resemble a coarse sand. Do not turn them into a paste; you want the texture.
Combine the base
In the bowl, whisk the mayonnaise, Dijon mustard, and lemon juice until the texture becomes loose and uniform.
Fold in the solids
Fold in the chopped capers, parsley, and lemon zest. Use a spatula to combine, ensuring the ingredients are evenly distributed.
Rest
Let the sauce sit in the refrigerator for at least 20 minutes before serving. This allows the lemon oil and caper brine to mellow into the mayonnaise.
Other turns to take.
Spiced
Add a half-teaspoon of smoked paprika for a deeper, earthier profile.
Allium-heavy
Fold in one finely grated shallot to introduce a sharp, pungent layer that lingers longer than lemon zest.
When it doesn't go to plan.
Always drain your capers thoroughly on a paper towel; excess brine will make the sauce break and turn runny.
Use a microplane for the lemon zest to ensure you get only the colored skin and none of the bitter white pith.
If the sauce feels too thick, add a half-teaspoon of water at a time until you reach your preferred consistency.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
I would advise against it. The brightness of fresh parsley is a primary component of this sauce, and dried herbs will taste dusty by comparison.
How long will this stay good?
Keep it in a sealed glass container in the coldest part of your fridge. It will remain stable for up to three days.
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