If mayonnaise isn’t enough for you as a dip or a sauce for a burger, then you should learn how to make remoulade. It sounds fancy, but it’s not that hard to put together, and it will be a nice touch for a special evening!
It’s rich, tangy, and creamy. What’s not to like? Remoulade has a lot in common with mayonnaise – it’s an egg and oil-based emulsion, for one. But the French added other flavors and textures to the creamy base, in order to make it something special. That something special could be on your dinner table! You can mix it with anchovies, acidifiers like lemon juice and mustards, herbs, be they fresh or dried, and even pickles, or capers.
The French can make a simple salad out of remoulade just by adding some celery root, or shredded carrot. You can try both and I would add some shredded apple to that – it will make it even more interesting and layered.
Remoulade goes great with fish, French fries, seafood, and even roast beef. Try it in sandwiches as well, instead of mayo or other sauces.
There are two types of remoulade: the French original, and the Louisiana version. Here is how to make remoulade the French way.
How to make remoulade in 5 easy steps
1. Gather your ingredients
Use homemade mayonnaise as a base for your remoulade. Or it can be store bought, but I strongly urge you to make your own - it will make all the difference.
You will also need 2-3 green onions, 1/4 cup of chopped parsley, 1/4 cup of chopped chives, 1 tablespoon of mustard, 1 tablespoon of horseradish, and some salt.
(If you want to make one of the infinite versions of Louisiana remoulade, play with adding mustard, garlic, paprika, and Cajun seasonings to your simple mayonnaise).
2. Chop onions and parsley
Take a chopping board, a sharp knife, and finely chop the green onions. If you want smaller pieces of parsley in your remoulade, chop them as well, as finely as possible.
3. Mix all the ingredients
Add all the ingredients to a bowl and mix them together. You can use a blender or you can use a whisk or a spoon. Depends on how handy you are with the spoon.
4. Chill the remoulade
Keep the sauce in the fridge for at least one hour before serving it. Remoulade is great in the summer, because it’s, to put it plainly, cool!
Sprinkle chives over it and serve it to your grateful guests. Or to yourself. You deserve it!