Remoulade Sauce Ingredients
Remoulade is a French sauce most often served chilled with cold meat, fish and shellfish. In France, however, it is also used as a dressing for raw shredded vegetables like celery root, carrots and potatoes.
Mayonnaise
Use a high-quality store-bought mayonnaise or make your own using egg yolk, oil, mustard, vinegar, salt and pepper. The key to homemade mayonnaise is to add the oil very, very slowly.
French-Style Mustard
This mustard is coarsely grained and a bit spicy.
Capers
Capers are small flower buds that were sun-dried after being harvested, then pickled in vinegar brine. Rinse them before using them in most recipes, including those for remoulade sauce.
Pickles
Finely chop pickles for this sauce, as you would for a relish.
Seasoning
Chervil, tarragon, salt and pepper are common remoulade sauce seasonings. If chervil or tarragon is hard to come by, use flat-leaf parsley instead.
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