Remoulade Recipe

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!

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.

Servings 8
Calories 227
Total Time 30 Min.
Preparation Time 15 Min.
Cook Time 15 Min.

Simple instructions for preparing sauce rémoulade.

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Remoulade recipe image
Remoulade recipe Image © Thomas Sixt


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)


Ingredients remoulade
Ingredients remoulade

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.

Squeeze lemon juice
Squeeze lemon juice

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 in a mortar
Capers and anchovies in a mortar

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.

capers and anchovies
Capers and anchovies crushed in a mortar.

Seasoning paste

Crush the ingredients in a mortar and prepare the sauce.

Cut gherkins
Cut gherkins

Cut gherkins

Cut the small gherkins in half and slice.

Finely chopped pickles
Finely chopped pickles

Tip pickles

You can also finely chop the pickles.

Finely chopped parsley
Finely chopped parsley

Cut parsley

Wash the parsley, spin dry, pluck and finely chop.

Remoulade ingredients before mixing
Remoulade ingredients before mixing

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 remoulade in bowl
Stir remoulade in bowl

Stir sauce

Mix all the ingredients in the bowl evenly with a small whisk.

Try the remoulade sauce and adjust to taste.

Remoulade with mayonnaise
Supplement the remoulade with mayonnaise and mustard

Mayonnaise remoulade

Optionally, you can add mayonnaise to the sauce.


Remoulade with mayonnaise can do with a little more mustard, which I add according to the mood of the day.

Remoulade recipe image
Remoulade recipe Image © Thomas Sixt


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!


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.

Make mayonnaise yourself with classic derivations graphics and diagrams.
Make mayonnaise yourself and derivatives of the mayonnaise sauce graphic

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 🙂

Capers and anchovies in a mortar
Capers and anchovies in a mortar
capers and anchovies
Capers and anchovies crushed in a mortar.

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.

white burger sauce
A homemade burger sauce tastes finer than a sauce with mayonnaise.

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.

7. More Sauce Recipes Ideas

Comments, Cooking Questions and Answers

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