Fennel Remoulade Recipe

Name: Fennel Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp mayonnaise; 3 tbsp fresh lemon juice; 2 tbsp Dijon mustard; 2 shallots, thinly sliced; 2 tbsp finely chopped parsley; 2 tbsp finely chopped tarragon; 1 tsp rinsed capers; 1/2 tbsp chopped cornichons; 1 large fennel bulb, finely shredded; Salt and freshly ground black pepper

Servings: persons

3 tbsp mayonnaise
3 tbsp fresh lemon juice
2 tbsp Dijon mustard
2 shallots, thinly sliced
2 tbsp finely chopped parsley
2 tbsp finely chopped tarragon
1 tsp rinsed capers
1/2 tbsp chopped cornichons
1 large fennel bulb, finely shredded
Salt and freshly ground black pepper

1
Mix the mayonnaise, lemon juice, and mustard together in a large bowl.
2
Stir in the shallots, parsley, tarragon, capers, and cornichons.
3
Add the fennel and mix.
4
Season with salt and pepper.
5
Cover and refrigerate at least 1 hour, or until chilled.
6
Serve cold.
7
Variation: Celery Root Remoulade
8
Blanch a celery root in salted boiling water for 2 minutes.
9
Drain, pat dry, and cut into fine strips.
10
Use instead of the fennel.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tbsp mayonnaise, 3 tbsp fresh lemon juice, 2 tbsp Dijon mustard, 2 shallots, thinly sliced, and more.

Yes, Fennel Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Remoulade

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