Remoulade Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my remoulade recipe in this post.
The cold sauce is a typical accompaniment to burgers, fish, meat and fondue.
Of course I have prepared two dip variants for you.
It’s surprising how quick and easy this sauce is to make.
I wish you a lot of fun and good luck!
Table of Contents
1. Recipe Remoulade
Let’s start right away with the step-by-step instructions.
I am happy to answer cooking questions via the comment function at the end of this page.
Please note the additional information after the recipe.
Sauce Remoulade
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing sauce rémoulade.
Ingredients
| Remoulade without mayonnaise | ||
| 1 | Cup | Sour cream |
| 1 | Cup | Créme Fraîche |
| 1 | Piece | Lemon |
| 1 | tbsp | capers |
| 3-4 | Piece | anchovies |
| 8 | Piece | cornichons (very small gherkins) |
| 1 | Bunch | Parsley |
| 1 | tsp | Dijon mustard |
| 1 | tsp | chervil (Fresh or dried) |
| 2 | Pinches | brown can sugar |
| 4 | Pinches | primal salt |
| 5 | Pinches | black ground pepper |
| 3 | Pinches | Cayenne pepper |
| Variant with mayo | ||
| 4 | tbsp | Mayonnaise (Optional ingredient) |
Equipment
Instruction
Remoulade ingredients
Prepare the ingredients for the remoulade sauce.
I put the créme fraîche and sour cream in a large bowl and mixed them together.
Lemon juice
Roll the lemon on the work surface with your hand and massage gently.
The juice can be squeezed out better this way.
Halve the lemon and squeeze with the juicer.
capers and anchovies
Place the anchovy fillets and capers in a mortar.
Alternatively, you can cut these ingredients with the chef’s knife and chop them finely.
Seasoning paste
Crush the ingredients in a mortar and prepare the sauce.
Cut gherkins
Cut the small gherkins in half and slice.
Tip pickles
You can also finely chop the pickles.
Cut parsley
Wash the parsley, spin dry, pluck and finely chop.
Mix ingredients
Prepare the bowl with the sour cream and crème fraîche.
Put all the prepared ingredients in the bowl.
Add a teaspoon of mustard and a teaspoon of chervil.
Season with 2 pinches of sugar, 4 pinches of salt, 5 pinches of pepper and 3 pinches of cayenne pepper.
Stir sauce
Mix all the ingredients in the bowl evenly with a small whisk.
Try the remoulade sauce and adjust to taste.
Mayonnaise remoulade
Optionally, you can add mayonnaise to the sauce.
Tip:
Remoulade with mayonnaise can do with a little more mustard, which I add according to the mood of the day.
Serving
Serve the cold sauce in small bowls or bowls.
Decorating the remoulade:
–> Halved and whole capers,
–> Cornichon bits,
–> Rolled anchovy fillet
-> Cayenne pepper
–> A few drops of olive oil
I wish you a good appetite!
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Keyword
2. Nutrition Facts And Calories
3. Prepare Classic Remoulade Sauce
The classic sauce rémoulade from French cuisine is prepared with mayonnaise in the base.
You can make your own mayonnaise or use store-bought ones.
Homemade is of course better 🙂
The basis of the remoulade is a mayonnaise prepared from a little wine vinegar or lemon juice, egg yolk, mustard and oil.
In classic cuisine, there are often derivatives of sauces.
The mayonnaise is made by adding other ingredients such as:
–> Parsley
–> Chervil and tarragon
–> Capers
–> Finely chopped anchovy fillets
–> Finely chopped gherkins or cornichons
to the remoulade sauce.
Below is a diagram of how to prepare sauce mayonnaise and its derivations.
4. Prepare Quick Remoulade
To be honest, I’m a friend of fast food.
At the same time, I can already feel how the Thermomix owners are drawn to this paragraph.
Yes, you can also prepare the sauce in the super blender.
Other kitchen cutters with sharp knives can do this too.
The preparation runs backwards 🙂
Instructions For Preparing Remoulade In The Blender:
–> Finely chop the washed and dry parsley in the blender and remove.
–> Prepare the parsley in a large bowl.
–> Chop the cucumbers and put them in the bowl.
–> Chop the capers and anchovies and put them in the bowl.
–> Optionally add all the ingredients to the blender.
–> Use the stirring blade on the miracle kettle
–> Add créme fraîche and sour cream.
–> Add lemon juice and spices.
–> Mix the sauce in the blender until smooth.
–> If you have a mixer without a stirring function, I recommend mixing the ingredients in a bowl.
If you want to add homemade mayo to the sauce, please prepare it in the blender beforehand.
I almost always make the sauce traditionally and see it as a meditation.
The manual work calms the nerves 🙂
5. Remoulade For Fish And Burgers
Maybe you are asking yourself the question:
Why does the chef Thomas Sixt make two versions of the remoulade sauce?
I would like to explain this to you very quickly:
In my opinion, certain dishes go well with either a very fine or a stronger cold sauce.
Remoulade Sauce Without Mayonnaise:
In the star gastronomy, we have almost always prepared the remoulade sauce “only” based on dairy products.
This cold sauce tastes wonderfully fresh and light.
The individual ingredients come into their own without overtaxing the palate.
This is the sauce variant that goes well with Tafelspitz aspic, to a fish aspic and to the boiled beef named Tafelspitz.
Also with poached fish or gently fried fish, prawn pan and fondue.
The sauce also goes very well with potato pancake and potato fritter.
Although or precisely because these last-mentioned dishes are fried, the light sauce variant is an ideal accompaniment.
Remoulade sauce with mayonnaise:
The traditional remoulade sauce with mayonnaise or a sauce made entirely of mayonnaise as a base has a strong presence.
The mayonnaise increases the volume of this sauce and depending on the amount of mayo used, the taste will become more dominant.
This sauce is very powerful and goes well with fishburger and Hamburger with meat.
Breaded and baked fish such as fish fingers or Hamburger Pannfisch (Pan fish) or calamari fritti, i.e. baked squid rings and breaded mushrooms go well with the mayo remoulade.
My recommendation:
Please try the variant with dairy products as a base and then carefully add mayonnaise.
You can rediscover the taste of the sauce this way.
I think it would be a shame if you mixed a glass of Miracle Whip with the fresh ingredients and never got to know the fine taste of the #ohnemayo variant.
6. FAQ About this Remoulade Recipe
There are a few questions that are frequently asked about remoulade sauce:
How long is the shelf life of your remoulade sauce without mayonnaise?
You can store the sauce covered in the refrigerator for up to two days and serve it when needed. This applies to the sauce with and without mayonnaise.
Can I freeze the remoulade sauce?
Both variants of the sauce please always prepare fresh and enjoy. The cold sauces are not suitable for freezing.
Can I use frozen parsley?
Frozen herbs often turn dark to black after thawing. Please use fresh parsley, which you can buy all year round in the supermarket.
You use dried chervil in the recipe, can I use fresh?
If you can find fresh chervil, please buy and use it. Unfortunately, my supermarket and greengrocer rarely has fresh chervil on sale. Therefore, to make it easier for both of us, I use dried spicy chervil.
Can I supplement onions?
Onions are not part of a classic remoulade.
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Comments, Cooking Questions and Answers
Below you can write to me directly.
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