Remoulade Recipe – Eats Now

Name: Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups mayonnaise, recipe follows; 2 tablespoons cornichons or sour gherkins, minced; 3 tablespoons capers, minced; 2 tablespoons chopped parsley leaves; 1 1/2 anchovies, minced; 1 tablespoon ketchup; 1/4 teaspoon cayenne pepper; 4 large egg yolks; 1 teaspoon dry mustard; 1 lemon, juiced; 1 tablespoon water; 1 1/2 cups canola oil; 3 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper

Servings: persons

2 cups mayonnaise, recipe follows
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
2 tablespoons chopped parsley leaves
1 1/2 anchovies, minced
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
4 large egg yolks
1 teaspoon dry mustard
1 lemon, juiced
1 tablespoon water
1 1/2 cups canola oil
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

1
For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend.
2
Refrigerate for 30 minutes before serving.
3
First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water.
4
Whisk or pulse with the machine to break up the yolks.
5
If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work.
6
Then drizzle in the oils, whisking constantly, to form an emulsion.
7
If the mayonnaise breaks, stop drizzling and whisk until it comes together again.
8
If you're using the food processor, pour in the oils in a thin stream, with the machine running.
9
Taste and adjust seasoning with salt and pepper and more lemon juice.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 cups mayonnaise, recipe follows, 2 tablespoons cornichons or sour gherkins, minced, 3 tablespoons capers, minced, 2 tablespoons chopped parsley leaves, and more.

Yes, 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.

Remoulade

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