Homemade Remoulade Recipe (Easy)

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easy homemade remoulade recipe

Remoulade sauce is very close to tartar sauce, and is really fun as an engaging activity for kids too. A little cutting, a little elbow grease and ten minutes later you get a nice homemade remoulade sauce. It’s a kind of enhanced mayonnaise, enriched with capers, pickles, shallots, mustard and aromatic herbs, it perfectly accompanies raw vegetables such as the famous celery remoulade, a fish and chips or a beautiful piece of beef. Like all homemade sauces, it is very tasty, far from industrial sauces. So bring your best whip, your best bowl and forward to the yummy remoulade sauce recipe!

So what is the remoulade sauce really?

 

A remoulade is a strong tasting mayonnaise as a base flavor, thanks to a good dose of mustard. To which we add some herbs, pickles and capers, a bit like a tartar sauce but the latter does not normally include mustard.

The origin of the word remoulade is quite discussed, some say that the word comes from “ramolas” which means horseradish so we understand the relationship with mustard which is the basis of this sauce, others say that remoulade comes “remolade” which means stir, because we tended to stir all the ingredients to incorporate them in the sauce.

Of course when we talk about remoulade we often think of celery remoulade, but we can use this sauce with other vegetables in salad too, with raw cauliflower and raw carrots it is very good, but also to accompany boiled eggs.

So let’s detail a little more the recipe. Personally I make a traditional mayonnaise, with two egg yolks this time, but free to use your usual recipe, especially if you are vegan, do it with a vegan mayonnaise. To mayonnaise we always add either a little vinegar or a little lemon juice, which will serve to raise the taste but above all help conservation and kill some small “germs” because let’s not forget that we use raw eggs, so we must choose them as fresh as possible.

At the level of herbs traditionally it seems to me that there can be parsley, chives and tarragon, I do not use the latter because I find that it takes away and I feel like I eat a tartar sauce, which is not the goal here.

To the remoulade we add a spoon of cream, which will serve to relax a little mayonnaise, it is well unctuous but also slightly soften the piquancy of the mustard.

Also Read:  Healthy Easy Homemade Bread Recipe

 

Homemade Remoulade Recipe

 

Need an ultra simple sauce recipe that is prepared in just a few minutes for an ideal accompaniment to your vegetables or raw vegetables as a starter or as an aperitif ? This classic sauce of French cuisine, slightly mustard, will be perfect with grated celery to make the famous “celery remoulade”. It can also be served with other raw vegetables, cold meats, fish or seafood … to raise with happiness all your dishes.

Ingredients  for 6 Persons.

  • 1 cup mayonnaise (see this homemade mayonnaise recipe)
  • 40 g pickles
  • 20 g capers
  • 1 tbsp parsley
  • 1 tbsp chervil
  • 1 tbsp tarragon
  • 1 anchovy fillet
  • 1 tsp strong Dijon mustard
  • salt, pepper

 

Preparation

Preparation 5 min

 

  1. In a terrine, put the mayonnaise and mix with a spatula the finely chopped pickles.
  2. Add the finely chopped capers and mix the chiseled flat parsley, chiseled chervil, and chiseled tarragon. Mix.
    Technical gestures
    How to chisel her herbs ?
  3. Add the finely chopped anchovy fillet and 1 tsp strong mustard. Continue mixing this remoulade sauce until the mixture is perfectly homogeneous. Salt and pepper.
  4. Serve this sauce as an accompaniment to crudités for example.

 

Tip: This sauce,will keep perfectly for several days in the refrigerator, in an airtight container. The use of Anchovy in this variant is optional. You can also add chiseled shallots.

From French cuisine, rémoulade sauce is also very present in Louisiana, due to French influences in the colonial era. However, it is often embellished with a hint of chilli, unlike the original recipe.

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Homemade Remoulade Recipe
 
Ingredients
  • 1 cup mayonnaise (see this homemade mayonnaise recipe)
  • 40 g pickles
  • 20 g capers
  • 1 tbsp parsley
  • 1 tbsp chervil
  • 1 tbsp tarragon
  • 1 anchovy fillet
  • 1 tsp strong mustard
  • salt, pepper
Instructions
  1. Preparation 5 min
  2. In a terrine, put the mayonnaise and mix with a spatula the finely chopped pickles.
  3. Add the finely chopped capers and mix the chiseled flat parsley, chiseled chervil, and chiseled tarragon. Mix.
  4. Technical gestures
  5. How to chisel her herbs ?
  6. Add the finely chopped anchovy fillet and 1 tsp strong mustard. Continue mixing this remoulade sauce until the mixture is perfectly homogeneous. Salt and pepper.
  7. Serve this sauce as an accompaniment to crudités for example.
 

 

Celery Remoulade Recipe

 

celery remoulade recipe
cut the celery in thin slices to make your celery remoulade sauce

 

This variation of the original remoulade sauce is a classic of my childhood, the celery remoulade. Be careful though, as when I say celery remoulade I am not talking about this industrial celery that is found in all supermarkets, which is tasteless and bland, but a real delicious, healthy homemade remoulade made by you.

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Celery remoulade and plain remoulade are an ideal starter and a delicious way to cook celery.

Celery remoulade is a traditional and well-known recipe especially in Europe. You can often buy it in small plastic trays at the butcher, the big stores, at the local shop, but it is very rare that I buy ready made food because I am often disappointed at the tasting and in addition we regularly have celery root in the basket when shopping, so I cook it and add it with all the sauces I make at home. I prepare this recipe two hours in advance so that the celery has time to make all its juice, it will be tastier.

 

Easy to prepare it is also very nutritionally interesting.

Ingredients for 4 people :

  • ½ Ball of celery root
  • juice of 1 lemon
  • 1 tsp fresh parsley
  • 1 egg yolk
  • A c to S of mustard
  • 4 tbsp oil
  • 1 tsp vinegar
  • 1 pickle

Method

The recipe for celery remoulade is none other than a good mayonnaise mixed with the grated celery

  1. Start by making a homemade mayonnaise
  2. For this, lay the egg yolk at the bottom of a bowl with a tablespoon of mustard, salt and pepper
  3. Mix and then pour the oil as you go, the mayonnaise should be compact
  4. Add vinegar at the end
  5. Once the mayonnaise is made, let’s take care of the celery,
  6. Peel and wash the celery well
  7. Grate the celery quite finely (like grated carrots)
  8. Mix immediately with the lemon, this prevents the celery from oxidizing
  9. Finely chop the pickle and add it to the celery
  10. Then add the mayonnaise and mix again
  11. Sprinkle with finely chopped parsley
  12. Add Salt and pepper

You can then reserve the celery remoulade fresh and serve this delicious recipe as a starter…

Note that a rest time makes the celery even better because mayonnaise and lemon will allow it to marinate slightly.

Enjoy!

Have you tried making this remoulade recipe at home before? Let me know in the comments below.

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