Remoulade Sauce

The Remoulade sauce is a variation of the more famous Mayonnaise sauce with capers, pickles and anchovy paste… yummy!

Ingredients (for 2)

  • 1 eggs
  • 1/3 tbsp Dijon mustard
  • 1 tbsp canned anchovies
  • 1 tbsp white wine vinegar
  • 1/3 tbsp capers
  • 1 tbsp pickles
  • 1/2 tsp tarragon
  • 4 tbsp vegetable oil
  • salt


  • Prepare the Mayonnaise base sauce first: have all ingredients at room temperature before starting and the sauce will come together better
  • Combine egg yolks only and Dijon mustard in a bowl and whisk until evenly mixed (you can use a food processor fitted with a blade attachment)
  • When the egg yolks are fluffy and smooth, start to slowly add vegetable oil in a thin stream (or small drops), whisking constantly, until completely blended
  • When the sauce is thick and firm, whisk in the vinegar (or lemon juice) and season with salt to taste
  • Dry the capers and pickles with paper towel and finely slice them
  • Add them to the sauce along with some fresh chopped tarragon and the anchovies

Best Served With

Eggs and red meat

Tips from the Chef

  • You can substitute white wine vinegar with lemon juice and tarragon with parsley or thyme
  • Because the eggs are not cooked, use very fresh or pasteurized eggs
  • The sauce can be stored covered in the fridge for 3-4 days