Réoulade Sauce

Preparation info

  • Difficulty


  • About

    1½ cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 cup mayonnaise, freshly made if possible
  • 1 hard-cooked egg
  • 1 teaspoon anchovy paste (see note below)
  • 2 teaspoons finely chopped sour pickles (see note below)
  • 2 teaspoons finely chopped capers (see note below)
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons finely chopped chives (optional)
  • 1 teaspoon finely minced fresh tarragon or ½ teaspoon dried
  • Salt and freshly ground black pepper to taste
  • Lemon juice to taste


  1. Place the mayonnaise in a mixing bowl.

  2. Put the hard-cooked egg in a small sieve and using the fingers, press it through. Scrape off the sieved part that clings to the sieve into the mayonnaise.

  3. Add the anchovy paste, pickles, capers, parsley, chives, and tarragon. If desired, add salt and pepper, a little at a time. Stir in a little lemon juice and mix. Serve with cold shellfish such as shrimp, lobster, or crab meat or with cold poached fish.