Classic French Remoulade Sauce
- Dips & Spreads & Sauces, France
Whip up this delicious Remoulade Sauce at home in no time with this simple recipe! Fresh herbs, crispy pickles, and tangy capers blend seamlessly with creamy mayonnaise and refreshing yogurt, creating an irresistible sauce. It’s the perfect accompaniment for flavorful fish dishes, hearty roast beef, or as a dip for your favorite fried treats. Don’t miss out on trying this recipe to add that extra flavor profile to your dishes with this tasty Remoulade Sauce.
Ingredients you will need for this recipe:
- 2 shallots
- 1/2 bunch of chives
- 1/2 bunch of dill
- 1/2 bunch of parsley
- 40 g capers
- 125 g pickles
- 3 eggs, hard-boiled
- 200 g mayonnaise
- 350 g yoghurt
- 1 tablespoon mustard
- juice of a small lemon
- salt & pepper
How to make Classic Remoulade Sauce:
(1) Prepare all Ingredients
Boil the eggs in boiling water for about 7 minutes, then cool and peel them. Meanwhile, finely dice the shallots and chop the herbs, capers, and pickles.
Finely dice the cooled eggs using a knife or an egg slicer.
(2) For the Remoulade Sauce
Place the finely diced shallots, chopped herbs, capers, pickles, and hard-boiled eggs into a mixing bowl.
Add 200 g mayonnaise, 350 g yogurt, 1 tablespoon mustard, and the juice of a small lemon. Mix everything well until thoroughly combined. Season with salt and pepper to taste.
(3) Let it sit for 1 hour and serve
Allow the Remoulade Sauce to sit in the refrigerator for at least one hour to allow the flavors to meld. Before serving, taste again and adjust seasoning if necessary.
The Remoulade Sauce is versatile and pairs excellently with fish, roast beef, or potatoes.
Some Recipe Tips:
Fresh Ingredients: Use fresh herbs and quality ingredients for the best flavor. Avoid using dried herbs as they won’t provide the same level of freshness.
Consistency: Adjust the consistency of the sauce to your preference by varying the ratio of mayonnaise to yogurt. If you prefer a thicker sauce, use more mayonnaise and less yogurt, and vice versa for a lighter consistency.
Chilling Time: Allowing the Remoulade Sauce to chill in the refrigerator for at least an hour before serving will enhance the flavors and allow the ingredients to meld together.
Balance Flavors: Taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to achieve the perfect balance of flavors.
Storage: Store any leftover sauce in an airtight container in the refrigerator for up to a week. Give it a stir before using it again as the ingredients may separate slightly during storage.
Versatility: Experiment with using Remoulade Sauce as a dipping sauce for fried foods, a sandwich spread, or a dressing for salads. Its versatility makes it a great addition to many dishes.
Classic French Remoulade Sauce
Course: Dips & Spreads & SaucesCuisine: FranceDifficulty: Easy15
minutesat least 1
hourWhip up this delicious Remoulade Sauce at home in no time with this simple recipe! Fresh herbs, crispy pickles, and tangy capers blend seamlessly with creamy mayonnaise and refreshing yogurt, creating an irresistible sauce. It's the perfect accompaniment for flavorful fish dishes, hearty roast beef, or as a dip for your favorite fried treats. Don't miss out on trying this recipe to add that extra flavor profile to your dishes with this tasty Remoulade Sauce.
Ingredients
2 shallots
1/2 bunch of chives
1/2 bunch of dill
1/2 bunch of parsley
40 g capers
125 g pickles
3 eggs, hard-boiled
200 g mayonnaise
350 g yoghurt
1 tablespoon mustard
juice of a small lemon
salt & pepper
Directions
Prepare all Ingredients
Boil the eggs in boiling water for about 7 minutes, then cool and peel them. Meanwhile, finely dice the shallots and chop the herbs, capers, and pickles.
Finely dice the cooled eggs using a knife or an egg slicer.
For the Remoulade Sauce
Place the finely diced shallots, chopped herbs, capers, pickles, and hard-boiled eggs into a mixing bowl.
Add 200 g mayonnaise, 350 g yogurt, 1 tablespoon mustard, and the juice of a small lemon. Mix everything well until thoroughly combined. Season with salt and pepper to taste.
Let it sit for 1 hour and serve
Allow the Remoulade Sauce to sit in the refrigerator for at least one hour to allow the flavors to meld. Before serving, taste again and adjust seasoning if necessary.
The Remoulade Sauce is versatile and pairs excellently with fish, roast beef, or potatoes.
Notes
- Fresh Ingredients: Use fresh herbs and quality ingredients for the best flavor. Avoid using dried herbs as they won't provide the same level of freshness.
- Consistency: Adjust the consistency of the sauce to your preference by varying the ratio of mayonnaise to yogurt. If you prefer a thicker sauce, use more mayonnaise and less yogurt, and vice versa for a lighter consistency.
- Chilling Time: Allowing the Remoulade Sauce to chill in the refrigerator for at least an hour before serving will enhance the flavors and allow the ingredients to meld together.
- Balance Flavors: Taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to achieve the perfect balance of flavors.
- Storage: Store any leftover sauce in an airtight container in the refrigerator for up to a week. Give it a stir before using it again as the ingredients may separate slightly during storage.
- Versatility: Experiment with using Remoulade Sauce as a dipping sauce for fried foods, a sandwich spread, or a dressing for salads. Its versatility makes it a great addition to many dishes.
