Culinary Arts

Learn About Remoulade: Origin, Types, and Easy Remoulade Recipe

Written by MasterClass

Feb 26, 2019 • 3 min read

Mayonnaise is a cornerstone of some of the world’s most cherished sauces, including aioli and tartar sauce, along with one more zesty preparation: remoulade. If mayonnaise is a blank canvas, remoulade is the fullest expression of the chef’s intention: it’s uniquely customizable in the world of recipes, and enjoyed with food that can stand up to its maximalist flavors.

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What Is Remoulade?

Remoulade is a chilled made from mayonnaise or oil and any combination of herbs, capers, spices, and pickles. Though it originated from France, remoulade has spread across the world, and recipes for remoulade vary widely between countries and even regions. Remoulade is typically used as a condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.

What Is the Difference Between Remoulade and Tartar Sauce?

While tartar sauce and remoulade share the same basic ingredients.

  • Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy.
  • However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons.
  • Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

What Is the Difference Between Remoulade and Aioli?

In its simplest form, aioli is essentially mayonnaise emulsified with freshly crushed garlic and seasoned with salt and black pepper, though it can be expanded with an infinite variety of flavors (sriracha aioli is a popular example).

Remoulade, on the other hand, is the sum of its many parts: capers, pickles, spices, hot sauces, vinegars, and savory herbs.

What Is Remoulade Sauce Used For?

The key with remoulade pairings is the contrast between the creamy tang of the chilled sauce and the hot, crispy coating of a good fry batter. Try remoulade with:

  • Fried dill pickles (the pickle juice creates a nice harmony with the vinegar notes)
  • Fried green tomatoes
  • Crab cakes
  • Fried fish
  • A po’ boy sandwich
  • In Denmark, remoulade is eaten with french fries (and ketchup) on their famous hot dogs and roast beef sandwiches

4 Types of Remoulade

Remoulade takes on different forms according to local palates and traditions. Here are four remoulade varieties from around the world.

  1. French Remoulade. A classic sauce in French cuisine, this style of remoulade begins with mayonnaise, then adds herbs (e.g. parsley, chives, chervil, and tarragon), capers, and diced cornichons. Many French remoulade recipes also add a few drops of savory anchovy essence or anchovy paste.
  2. Louisiana Remoulade. Louisiana remoulades, like those found in New Orleans, incorporate African Creole and Cajun influences to create a tangy, iconic sauce. Louisiana-style remoulade may be made with a base of mayonnaise or oil, and typically includes stone-ground or Creole mustard, along with green onions, celery, and parsley. Most Louisiana remoulade recipes also add acid with lemon juice, and impart heat via cayenne pepper or a splash of hot sauce.
  3. Danish Remoulade. This Scandinavian spin on traditional remoulade removes the garlic and incorporates finely chopped or minced cauliflower, cabbage and cucumber pickles. Danish remoulade recipes often call for turmeric, giving their remoulade a distinctive yellow hue.
  4. Comeback Sauce. Originating from central Mississippi, comeback sauce is typically provided as a dipping sauce for fried foods or as a salad dressing. Similar to Louisiana-style remoulade, comeback sauce is built on a base of mayonnaise, but often substitutes a milder, ketchup-like chili sauce for the standard vinegar-based hot sauce.

Easy French Remoulade Recipe

Makes
1 cup
Prep Time
10 min
Total Time
10 min
  • 1 cup mayonnaise
  • 2 tablespoons mixed herbs, finely chopped (parsley, chives, chervil and tarragon work well)
  • 1 tablespoon drained capers
  • 2 finely diced cornichons (1 tbsp pickle relish also works here)
  • 1 small anchovy, finely chopped (optional)
  • Salt and pepper, to taste
  1. Combine all ingredients in a small bowl.
  2. Stir well to evenly distribute all elements.
  3. Serve immediately, or cover and place in the fridge to allow flavors to meld further.

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