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Rémoulade / Remoulade Sauce Recipe

Delicious with simple fish dishes and cold meats (as a more robust version of Tartare Sauce).

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Key Features

  • Suitable for Vegetarians


- 1 batch of Mayonnaise (q.v.). or 300ml/12 fl oz good bought Mayonnaise

- 1 hard-boiled Egg, peeled and chopped

- 2 tablespoons (30ml) Dijon mustard

- 1 tablespoon (15ml) Gherkins, chopped

- 1 tablespoon (15ml) Capers, roughly chopped

- 1 tablespoon (15ml) fresh Parsley, chopped

- a little fresh Chervil, chopped

- a little fresh Tarragon, chopped

- 1 dessertspoon (10ml) Anchovy Essence - if using with fish

- test for Salt and Pepper, especially if using bought Mayonnaise


1. Mix all the ingredients together and check the seasoning.

Must be kept refrigerated; will then last for a few days.

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