Rémoulade Sauce

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 claws or prawns.


  • 6 spring onions
  • 2 anchovy fillets
  • 2 hot red chillies, deseeded
  • 1 tbsp capers
  • 2 tbsp chopped flat-leaved parsley
  • 2 tbsp chopped chives
  • 1 tbsp Dijon mustard
  • 3 tbsp tomato ketchup juice of 1 lemon
  • 1 tbsp Worcestershire sauce
  • 350 ml/ 12 fl oz thick mayonnaise Tabasco sauce (optional)


Chop the spring onions, anchovy fillets, chillies and capers. In a bowl, mix with the parsley, chives, mustard, tomato ketchup, lemon juice and Worcestershire sauce. Add the mayonnaise and stir together.

This will be quite spicy, but if you want to feel more Bourbon Street than Bond Street, it can be made hotter by the addition of some Tabasco to taste.