Rémoulade is a cold sauce traditionally based on mayonnaise and flavoured with ingredients such as mustard, capers, gherkins, herbs and sometimes anchovy. French and Louisiana versions differ: French rémoulade is often served with celeriac, while Louisiana rémoulade may be more assertively seasoned with paprika, hot sauce and other spices. The term describes a family of related sauces rather than one universal formula.
French rémoulade commonly combines mayonnaise with Dijon mustard, chopped capers, cornichons, parsley and other herbs. It is frequently used to dress finely julienned celeriac in céleri rémoulade. Louisiana rémoulade can include mustard, paprika, cayenne, hot sauce, lemon, celery or green onion, and is often served with fried seafood.
Fold the flavourings into the mayonnaise base and allow a short refrigerated rest for the flavours to combine. Adjust acidity, salt and heat to suit the dish. Rémoulade is served with seafood, fried foods, cold meats and vegetables.
Example: French céleri rémoulade combines julienned celeriac with a mustard-flavoured sauce; Louisiana rémoulade is commonly served with fried shrimp or crab cakes.
Professional kitchen note: use a commercially prepared mayonnaise made with pasteurised egg or another approved base where that is the kitchen standard. Keep the finished sauce refrigerated, use clean utensils and follow local time-and-temperature requirements.
Allergen note: recipes may contain egg, mustard, fish or other allergens; check the full ingredient list and manage cross-contact.
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