Remoulade

4 servings

15 minutes

Remoulade is a famous French sauce, exquisite and multifaceted. Its history traces back to classic French cuisine, where it serves as a perfect complement to fish, meat, and vegetables. The thick, velvety texture of mayonnaise combines with tangy mustard, while capers and gherkins add a light acidity. The blend of fresh herbs—tarragon, parsley, and chervil—gives the sauce depth of flavor, while anchovies add a refined salty note. Remoulade is ideal for appetizers, sandwiches, and seafood, revealing their taste from a new perspective. It is not just a sauce but a true culinary masterpiece that conveys the spirit of French gastronomy.

Energy value per serving

• Calories: 1237.7
• Proteins: 12.4g
• Fats: 131.7g
• Carbohydrates: 1.2g

Ingredients

• Egg yolk: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Wine vinegar: 1 tbsp
• Olive oil: 0.5 l
• Dijon mustard: 1 tsp
• Gherkins: 2 pc
• Capers: 1 tbsp
• Chervil: 5 g
• Parsley: 5 g
• Tarragon: 5 g
• Anchovy fillet: 1 jar

Cooking steps

1. Prepare 500 milliliters of mayonnaise by mixing in 1 teaspoon of Dijon mustard.

   Required ingredients:

   • Dijon mustard: 1 teaspoon

2. Add a tablespoon of capers and finely chopped gherkins.

   Required ingredients:

   • Capers: 1 tablespoon
   • Gherkins: 2 pieces

3. Add a tablespoon of a mixture of chopped tarragon, parsley, and chervil, and 2-3 tablespoons of finely chopped anchovy paste.

   Required ingredients:

   • Tarragon: 5 g
   • Parsley: 5 g
   • Chervil: 5 g
   • Anchovy fillet: 1 jar

4. Mix thoroughly.

5. Ready to serve!