White Remoulade Sauce is a staple sauce typical of French cuisine. It's a tasty and very popular condiment, widespread throughout much of Northern Europe, made from homemade mayonnaise, then enriched with a teaspoon of mustard and finely chopped pickles, desalted capers, and fresh parsley.
To make it, start with mayonnaise, made according to the classic recipe by combining a few simple ingredients: egg yolks, seed oil, a splash of vinegar (or lemon juice), and a pinch of salt. Once the mixture is creamy and well-whipped, add the mustard and then the remaining ingredients, blended together in a blender. The result is a flavorful sauce with a slightly pungent aftertaste.
Tartar Sauce Vs. Remoulade Sauce
Tartar sauce is generally simpler, made with ingredients like pickles, capers, lemon juice, and herbs, and is most commonly served with fried seafood. Remoulade, by contrast, often includes additional ingredients such as mustard, garlic, paprika, hot sauce, horseradish, or anchovies, depending on the regional style. The result is a sauce that tends to be spicier, tangier, and more layered, especially in Louisiana-style versions.
Remoulade Sauce Variations
Remoulade sauce has several regional variations, but they all stem from the same idea: a creamy, tangy condiment built on a mayonnaise base. The classic French rémoulade typically includes mustard, capers, herbs, and pickles, creating a sharp, herbaceous flavor often served with seafood or cold meats. Here in the United States, especially in Louisiana Creole cuisine, remoulade evolved into a bolder sauce featuring ingredients like paprika, hot sauce, cayenne, ketchup, horseradish, or Creole mustard, giving it a spicier and more robust profile commonly paired with shrimp or crab cakes.
What Can I Use White Remoulade Sauce For?
White remoulade sauce is perfect for accompanying meat and fish dishes such as beef carpaccio, roast beef, salt-baked sea bream, and baked sea bass. If you prefer, you can also use remoulade to flavor hard-boiled eggs, rice salads, vegetables, and boiled potatoes, or you can spread it on fragrant canapés as an appetizer. If you like, you can also add a clove of garlic to the blender and then use the sauce to give an extra touch to succulent sandwiches and tramezzini.
Can I Use Store-Bought Mayonnaise?
Yes! For a quicker result, you can opt for a ready-made mayonnaise from a tube, although this will inevitably affect the final flavor.
Ingredients
How to Make White Remoulade Sauce
Prepare the mayonnaise: collect the egg yolks in a bowl and start working with a hand whisk.
Prepare the mayonnaise: collect the egg yolks in a bowl and start working with a hand whisk.
Pour in the seed oil in a thin stream, always continuing to whisk.
Pour in the seed oil in a thin stream, always continuing to whisk.
As soon as the mixture starts to thicken, add the vinegar and continue to whisk, gradually pouring in the remaining oil.
As soon as the mixture starts to thicken, add the vinegar and continue to whisk, gradually pouring in the remaining oil.
When the mayonnaise is ready, add the salt.
When the mayonnaise is ready, add the salt.
Mix to incorporate and set aside.
Mix to incorporate and set aside.
Peel the garlic clove and rub it on the bowl you will use to serve the sauce.
Peel the garlic clove and rub it on the bowl you will use to serve the sauce.
Drain the pickles from the preserving liquid.
Drain the pickles from the preserving liquid.
Collect them in the jug of a blender together with the parsley and the desalted capers and blend everything well until you obtain a fine mixture.
Collect them in the jug of a blender together with the parsley and the desalted capers and blend everything well until you obtain a fine mixture.
Add the chopped herbs to the mayonnaise and mix gently with a spatula.
Add the chopped herbs to the mayonnaise and mix gently with a spatula.
Finish with a teaspoon of mustard and mix carefully.
Finish with a teaspoon of mustard and mix carefully.
Spread the remoulade sauce into the prepared bowl, bring to the table and serve. Enjoy!
Spread the remoulade sauce into the prepared bowl, bring to the table and serve. Enjoy!
Storage Instructions
Remoulade sauce can be stored in the refrigerator, in an airtight jar, for 2-3 days maximum.
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