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.
1
Prepare 500 milliliters of mayonnaise by mixing in 1 teaspoon of Dijon mustard.
- Dijon mustard: 1 teaspoon
2
Add a tablespoon of capers and finely chopped gherkins.
- Capers: 1 tablespoon
- Cornichons (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.
- Tarragon: 5 g
- Parsley: 5 g
- Chervil: 5 g
- Anchovy fillet: 1 jar
4
Mix thoroughly.
5
Ready to serve!
