Remoulade sauce is a traditional, classic way to add flavor to any meal. Creamy, spicy, herbal and sour, this sauce can be a dip for vegetables, smeared on sandwiches, or dolloped onto any roasted meat or vegetarian patty. We love it in winter made with loads of homemade fermented cornichon pickles and sauerkraut. If you are trying to encourage children or loved ones to eat more fermented foods or fresh herbs, this creamy sauce might be a good way to sneak it in.
Make your own special version of the sauce for a unique homemade condiment that’s perfect for bartering, gifts or making dinner extra special. The recipe base outlined below was inspired by Chef Edward Lee from Louisville, Ky. The version in his book Smoke & Pickles (Artisan, 2013) leans toward the Creole style, with the inclusion of Worcestershire sauce, semi-hardboiled eggs, horseradish and hot sauce.
However, the variations for remoulade are endless. Feel free traditional or non-traditional ingredients, such as tarragon, chopped celery, curry powder or anchovy, and add or remove any flavorings you like. Sample the sauce as you mix, and adjust seasonings to taste. The flavors will meld together after an overnight rest in the fridge.
You might also find commercially manufactured remoulade in in the fresh seafood aisle of the supermarket. Of course, making your own is much cheaper and may help you avoid high fructose corn syrup or soybean oil. Making your own remoulade sauce is a great way to use locally grown pantry items like fresh herbs, dried spices, fermented pickles, eggs, homemade condiments and more. You might even make your own mayonnaise!
Recipe: Remoulade Sauce
Ingredients
- 1 cup mayonnaise
- 1/4 cup finely chopped onion
- 1/2 cup chopped pickles
- 1/4 cup finely chopped homemade sauerkraut
- 2 finely minced garlic cloves
- 1 tsp. chopped parsley, chives, and/or tarragon
- 1 tsp. mustard
- 1 tsp. ketchup
- 2 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. black pepper
- 1/2 tsp. sweet paprika
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/4 tsp. Tabasco sauce
Preparation
Mix ingredients together, adding or subtracting ingredients to suit your tastes. Refrigerate overnight before serving.
