Recipes » Rémoulade

Rémoulade

If you’re concerned about the uncooked egg yolk in this sauce, use a pasteurized egg. Rémoulade is delicious with Roast Rack of Veal with a Lemon, Caper, & Tarragon Crust.

In a medium bowl, whisk the egg yolk, vinegar, mustard, 1 teaspoon salt, and several grinds of pepper until smooth. Very slowly whisk in the olive oil, followed by the...
View Recipe at Fine Cooking

Ingredients:

  • 1 tsp. capers, drained, rinsed, and chopped
  • 1 tsp. finely chopped fresh chives
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 Tbs. Dijon mustard
  • 1 Tbs. white-wine vinegar
  • 1 large egg yolk, preferably pasteurized
  • 1/4 tsp. minced fresh tarragon

Variations on Rémoulade

  • Rémoulade
    • 2 teaspoons minced red bell pepper
    • 1 teaspoon minced fresh Italian parsley
    • +10 other ingredients
  • Rémoulade
    • 1 tablespoon Dijon mustard
    • 2 teaspoons minced capers
    • 1/8 teaspoon ground white pepper
    • 1/4 teaspoon kosher salt
    • +3 other ingredients
  • Remoulade
    • 1/2 c mayonnaise
    • 2 t minced shallots
    • 1 1/2 t grainy mustard
    • 1 1/2 t Dijon mustard
    • +6 other ingredients
  • Remoulade
    • 2 dashes Tabasco
    • 3/4 t tarragon vinegar
    • 1 t minced flat-leaf parsley
    • 1 1/2 t drained capers, coarsely chopped
    • +6 other ingredients

What wines go with this recipe?

Pinot Noir Wines from California

The Sommelier Says: These lighter red wines are fruity and bright, which allows them to work well with this dish

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White Wines from Burgundy

The Sommelier Says: These creamy white wines are light and bright, making them excellent choices for pairing with this recipe

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Nebbiolo Wines

The Sommelier Says: These medium bodied red wines are earthy and tannic, allowing them to work well with this meal

See more wines