Sauce Rémoulade

Caper and Herb Mayonnaise

Preparation info

  • Difficulty


  • Yield: about

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


This sauce can accompany cold meats, fish, and vegetables. Although a traditional celeriac rémoulade is prepared with mayonnaise well flavored with mustard (Sauce Dijonaise), combining the celeriac with Sauce Rémoulade can be more exciting. Flavor 1 cup (250 milliliters) basic mayonnaise with 2 tablespoons (30 milliliters) mustard and ¼ cup (60 milliliters) chopped capers. Add 1 teaspoon (5 milliliters) anchovy paste and 2 tablespoons (30 milliliters) mixed finely chopped parsley, chervil, and tarragon. If fresh chervil and tarragon are not available, it is better to leave them out rather than use dried. Tarragon preserved in vinegar, however, makes an acceptable substitute for fresh.