Remoulade Sauce

~ Tandy

Using a mayonnaise base made with Dijon mustard and sherry vinegar, I made a simple remoulade sauce. This is a great recipe to add to, depending on your taste buds, and what you are serving it with.

Hake Fish Cakes With Remoulade Sauce
Hake Fish Cakes With Remoulade Sauce

Skip ahead to the recipe for Remoulade Sauce

Variations of a remoulade sauce

A remoulade sauce is used as a dipping sauce for fish cakes, plaice, sole and shellfish. This cold sauce is very similar to a tartar sauce, but it can have a yellow colour if flavoured with turmeric or curry powder. Or it can be pink if paprika is used as the spice addition. I made mine with capers, parsley, pickled cucumber and anchovies. You could add piccalilli, raw celeriac, shallots or horseradish. And for fresh herbs, the choices are endless. Think along the lines of chives, chervil, tarragon or burnet. Outside of France where the sauce would be used traditionally, it could be served with French fries, roast beef or on a hot dog. Think about amping up your potato salad by using this sauce, or to make devilled eggs, or an egg salad.

Heat wave solutions

Last month we had an unbearable heat wave. There was no wind, and the temperatures did not drop overnight. Eating dinner when it is over 30° Celsius usually means cold meals. To me, that usually means salads with some form of protein. My favourite is using tinned tuna, a mayonnaise based sauce, blanched frozen peas, fresh corn off the cob, and cheese. If using chicken I like a salad made with crunchy lettuce, cucumbers and tomatoes. We also survive the heat by swimming. Our pool is relatively cold which is great when the temperatures are so high. Each time we have a few hot nights, we consider getting air-conditioning for the guest bedroom. We have resisted as it is usually only one or two nights a year. But after this year, I am convinced we need one.

Take a look at this inspiring recipe for ♥ Remoulade Sauce ♥ from Lavender and Lime #LavenderAndLime Share on X

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5 from 1 vote

Remoulade Sauce

You can use store bought mayonnaise if you don't want to make your own from scratch
Recipe Category: Condiments, Dips, Sauces
Makes enough for: 1 batch sauce
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the mayonnaise:

  • 1 egg
  • 200 mls canola oil
  • 10 mls Dijon mustard
  • 5 mls sherry vinegar
  • salt and freshly ground black pepper to season

for the remoulade sauce:

  • 80 g mayonnaise
  • 10 mls capers, roughly chopped
  • 5 mls lemon juice
  • 5 g parsley, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 pickled cucumber, finely chopped

Method

for the mayonnaise:

  • Break the egg into a stick blender jug, taking care not to break the yolk
  • Add the oil. mustard, and vinegar and season to taste
  • Place the stick blender over the egg yolk and start blending on the highest speed
  • Only lift the blender when the mayonnaise has started to form, lifting it slowly until completely blended

for the remoulade sauce:

  • Place the mayonnaise into a bowl and add the capers, lemon juice, parsley, anchovies, and cucumber
  • Mix to combine, adjust the seasoning and refrigerate for at least 2 hours before needed
See the links below for blog posts I published on April 21:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

24 thoughts on “Remoulade Sauce”

  1. Big smile naturally with my love of ‘proper’ flavours! Like the anchovy and pickled cucumber tastes in yours 🙂 ! I have never been a big mayo person but have tried to find the time to make my own if needed as here! I find it very relaxing to do certain things in the kitchen the ‘long way’ – such as stirring a risotto all the time when making it . . . same thing with mayonnaise . . . normally make it by hand . . . silly, but me 🙂 !

    Reply

    1. I don’t have the patience to hand whisk mayo – and Dave usually makes it, and so the blender is the first choice 🙂

      Reply

  6. 5 stars
    I had my eyes on your remoulade since you shared the fishcakes with us. I am so impressed you did it from scratch, Mayonnaise included! ~Nessa

    Reply

  11. Air conditioning is very bad for the environment and for health. That’s why we don’t have it in our house. We didn’t have much hot weather this past summer. It was cool with rain. My preference 🤗. Thanks for this recipe.

    Reply

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