Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Rémoulade is a forcefully flavoured, cold mayonnaise-based sauce, like gribiche or tartare, which is most often served with fish or shellfish. All of these sauces are very easy to make and can be reduced in calorie content by the incorporation of thick natural yoghurt without detriment to the flavour.

In Louisiana, rémoulade is a popular part of both Creole and Cajun cooking, where it is quite heavily spiced. Try this New Orleans oyster house variation as a dip to have with crab cla