Cold sauce


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Remoulade is a mayonnaise-based cold sauce. Depending on the area in which this sauce is prepared, it may contain various additions, such as mustard, pickled cucumbers, horseradish, peppers, capers, herbs and anchovies. The taste of this sauce is similar to tartar sauce and some ingredients are present in both of these sauces. However, there is a difference between the remoulade and the tartar sauce. Tartare sauce is not spicy, while remoulade contains paprika and chili sauce. The addition of paprika and chili in the remoulade makes the two sauces also differ in colour. Just like tartare sauce, remoulade is a great addition to meats, fish and seafood. It works just as well as an addition to fried vegetables and fries.

Preparing the remoulade sauce takes literally 5 minutes, because apart from grating the cucumbers and mixing all the ingredients in the bowl, you really don’t have to do anything else. You can prepare the sauce in advance and keep it in the refrigerator for a few days, or make it just before serving. I recommend you the following recipe for remoulade and I hope you will try it out.

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Cold remoulade sauce
Remoulade sauce

Ingredients for remoulade.

  • 150 g mayonnaise
  • 1,5 tablespoon of grainy Dijon mustard
  • 1 teaspoon of Creole seasoning
  • 1 teaspoon of grated horseradish from a jar
  • 1/2 teaspoon of chili sauce
  • 1 teaspoon of chopped parsley
  • 2 tablespoons of grated pickles

How to make remoulade.

Put mayonnaise, mustard, grated horseradish, chili sauce, Creole seasoning, finely chopped parsley and grated pickles into a bowl. Mix the ingredients thoroughly with a spoon.

Cold sauce
Remoulade sauce

Good to know when making remoulade.

I like to make my sauce with grainy Dijon mustard, but you can replace it with creamy mustard.

I grated the pickled cucumbers on a large-mesh grater. I did not squeeze the juice out of them, I added it all to the sauce.

In my opinion, jarred horseradish works best in this sauce, because its flavour is less intense than that of freshly grated horseradish. A sauce with fresh horseradish would be very hot, which is why I always add creamed horseradish from a jar.

You can find the recipe for Creole seasoning on the blog.

Do you like homemade sauces? If so, try our recipe for Barbecue sauce.

Cold sauce
Remoulade sauce
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