Remoulade sauce is a French-born classic that has travelled across Europe in many forms. In Denmark it is a fixture of the fish table and a must on a proper hot dog, while in France it is served with cold meats and seafood. The idea behind it is simple: a mayonnaise base, a sharp hit of acidity and something finely chopped to give it texture.
This version leans on Dijon mustard, lemon juice and finely diced pickles. The result is fresh and slightly tangy, yet creamy enough to stand up to anything fried. Hot paprika adds colour and a gentle touch of heat, while dill and parsley keep the flavour bright.
Serve it alongside fish cakes or pan-fried salmon, spoon it onto a burger, or use it as a dip for fries – it is excellent with crispy sweet potato fries. Classic fish & chips practically asks for a sauce like this. The hands-on work takes about ten minutes; the fridge does the rest.
The secret to great remoulade sauce: dry, finely diced pickles
Pickles are what make remoulade, but they are also what most often ruins it. They are full of brine, and if you stir them straight in, the sauce turns thin and watery within an hour.
Dice the pickles very finely, roughly the size of a lentil. Then press the pieces in a sieve or pat them dry with kitchen paper before mixing. You keep all the crunch and tang, and the sauce stays thick.
The second key is patience. Freshly mixed remoulade tastes like mayonnaise with things stirred into it. After a rest in the fridge, the salt draws flavour out of the pickles and herbs, and everything comes together into one sauce.
FAQ – Frequently Asked Questions
Can I replace the mayonnaise?
Partly, yes. Swapping some of the mayonnaise for sour cream or crème fraîche makes the sauce lighter and tangier. Keep at least half mayonnaise, though – remoulade is a mayonnaise sauce at heart, and too much sour cream makes it runny.
Does remoulade need to rest before serving?
Yes. Give it at least 15 minutes in the fridge, ideally 30. The flavours settle and the texture firms up.
Can I make remoulade ahead of time?
Yes, and it is often better that way. Make it a few hours ahead or the day before, and keep it covered in the fridge.
How long does remoulade sauce keep?
About 2–3 days in an airtight container in the fridge. Stir before serving, and pour off any liquid that has separated on top.
Can you freeze remoulade?
Freezing is not recommended. Mayonnaise-based sauces split when thawed and turn oily and grainy.
How can I vary the flavour?
Add grated horseradish, chopped capers or a little minced garlic. A pinch of curry powder gives it a completely different profile and a golden colour, much like the Danish-style remoulade served with hot dogs.
What is the difference between remoulade and tartar sauce?
Both are mayonnaise sauces with chopped pickles, and the line between them is blurry. Remoulade usually has more mustard and spice, often paprika or curry. Tartar sauce is milder and built around capers, onion and herbs.
What wine goes with dishes served with remoulade?
Fried fish, fish cakes and fish & chips call for a crisp, high-acid white wine: a dry Riesling, Muscadet or Grüner Veltliner. A dry sparkling wine such as crémant cuts through the fried batter beautifully. A cold pilsner works just as well.
Learn More
Read more about the topic: https://en.wikipedia.org/wiki/Remoulade
Remoulade Sauce
Ingredients
- 2 dl mayonnaise another tablespoon can be substituted with sour cream
- 1 tablespoon ketchup optional
- 2 tsp mustard
- 1 tablespoon lemon juice
- ½ tsp strong paprika powder
- ½ teaspoon salt
- 2 tablespoons pickles
- 1 tablespoon fresh parsley or chives
- 1 tablespoon fresh dill
Instructions
- Dice the pickles into very small cubes. Chop the fresh herbs as well.
- Mix all the ingredients in a bowl and leave in the fridge for at least 15 minutes.
- Pour the Remoulade Sauce into a serving dish and garnish with fresh herbs.
Notes
- Drying the pickles is the single biggest fix against a watery sauce – don’t skip it.
- Add 1 tsp chopped capers for a deeper, saltier flavour.
- Grated horseradish makes a sharper, more peppery version.
- Dijon gives a clean heat; a sweeter Nordic-style mustard makes the sauce rounder and milder.
- Especially good with fried fish, fish cakes and crispy fries.
Nutrition
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