Culinary Arts

Learn About Remoulade: Easy Remoulade Recipe and Tips

Written by MasterClass

Feb 26, 2019 • 2 min read

Mayonnaise is a cornerstone of some of the world’s most cherished sauces—aioli, tartar, and remoulade among them. (Not to mention comeback sauce!) If mayonnaise is a blank canvas, remoulade is the fullest expression of the artist’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 sauce made from mayonnaise and any combination of herbs, capers, spices, and pickles. Recipes for remoulade vary wildly between countries and even regions, and it is used as a condiment or dipping sauce, usually paired with seafood or cold meats.

What Is the Difference Between Tartar Sauce and Remoulade?

While tartar sauce and remoulade contain the same basic ingredients, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulades add a wider variety of herbs and sources of heat and vinegar. Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy.

What Is the Difference Between Aioli and Remoulade?

Aioli is in its simplest form mayonnaise, emulsified into freshly crushed garlic and seasoned with salt and pepper—though it can be expanded from there with an infinite variety of flavors (sriracha aioli is a popular example). Remoulade’s character is the sum of its many parts: capers, pickles, spices, hot sauces, 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. Anything from fried dill pickles (the pickle juice creates a nice harmony with the vinegar notes in the mix) and fried green tomatoes, to crab cakes, fried fish and po boys makes it sing. In Denmark, remoulade is eaten with french fries, on their famous hot dogs, and roast beef sandwiches.

3 Creative Remoulade Recipes

  1. Louisiana-style remoulade. In New Orleans, remoulade is a work of art. A cup of mayonnaise meets 2 tbsp Dijon and 2 tsp whole-grain mustard, 1 tbsp lemon juice, 1 tbsp hot sauce, 2 cloves minced garlic, a spoonful of chopped capers, 1 tsp Worcestershire sauce, 1 tsp paprika, ⅛ tsp cayenne pepper, a few sprigs of finely chopped parsley, 1 chopped green onion, and seasoned with salt and pepper. It’s tangy and bright, with just the right amount of heat.
  2. Spicy remoulade. To make spicy remoulade, add 1 tbsp of drained, prepared horseradish to the above Louisiana-style recipe for additional heat.
  3. Vegan remoulade. To make a vegan remoulade, swap out the mayonnaise for 1 cup vegan mayonnaise found in the grocery store.

Easy French Remoulade Recipe

1 cup
Prep Time
10 min
Total Time
10 min

While remoulade takes on different forms according to local palates (Danish recipes often call for turmeric, to give their remoulade its yellow hue), this basic French version is a good place to start. It’s a simplified version of céleri-rémoulade, which incorporates vinegar and shallots.

  • 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

Combine all ingredients in a small bowl, stirring well to evenly distribute all elements. Serve immediately, or cover and place in the fridge to allow flavors to meld further.