Seafood Dipping Sauce (Rémoulade)

Rémoulade is a condiment originally invented in France that has morphed into localized versions throughout the rest of Europe. It is aioli or mayonnaise based. Although more similar to tartar sauce than the Spanish red pepper sauce of the same name, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles. It can also contain horseradish, paprika, anchovies, capers, and a host of other items.

Classic French Remoulade Sauce

Similar to the American tartar sauce, remoulade is most often used as a dip for fried seafood, It is also excellent with fresh fish, seafood, and braised beef dishes.
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Course: Condiment
Cuisine: French, Northeastern France
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Author: My Hungry Traveler


  • Small bowl


  • 1 cup Mayonnaise
  • 2 tbsp Fresh squeezed lemon juice
  • 2 tbsp Dijon mustard
  • ¼ cup Capers, coarsely chopped
  • 2 tbsp Cornichon pickles, coarsely chopped. (relish OK)
  • ¼ cup Italian flat leaf parsley


  • Combine everything in a bowl. Cover and refrigerate for at least 1 hour. Serve.


Calories: 259kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 554mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 47IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.3mg

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