Rémoulade sauce is a French mayonnaise-based sauce that can be customized with ingredients like mustard, onions, capers, herbs, and gherkins. It can be used with a variety of dishes and can be made ahead of time and stored in an airtight container.
Rémoulade sauce is a French sauce created with a mayonnaise base. Different recipes make use of a variety of ingredients to provide the sauce with flavors to accompany different dishes. The sauce can be used with everything from chilled chicken to seafood to croutons. Here are some examples of ingredients that are commonly used to make a rémoulade sauce.
A basic recipe involves adding mustard to mayonnaise. Mustard can be plain yellow mustard or one of the spicier brown mustards. Often chopped onions or garlic are also included in the sauce, as are capers. For a dash of sweetness, it’s not uncommon for gherkins to be chopped and added to the mix.
Many different herbs can be added to tailor the flavor of the rémoulade sauce for a specific dish. Chopped chives add color and also help make the sauce ideal for serving with crab cakes or freshwater fish fillets. Parsley and rosemary will add a little extra zing that suits the sauce well for serving on baked chicken breasts. Mixing some ketchup and a hot sauce of some sort will create a spicy version of the sauce that will make a great topping for croutons.
Since none of the ingredients used in the various rémoulade recipes are hard to find, it is very easy to make the sauce at home. This allows you to adjust the texture of the sauce to suit any taste or situation. Thicker sauces are often preferable when the entree calls for a sauce that sticks, while a thinner sauce is ideal for use as a dipping sauce or as an extra flavor boost to the rest of the dish. If the sauce feels thicker than desired, adding a small amount of white wine will reduce the texture and also add an extra layer of flavor to the finished product.
As with many types of sauces, it’s best to make a rémoulade sauce ahead of time. Even making the sauce a day ahead will allow the ingredients to start mixing and complimenting each other. The sauce can be refrigerated until mealtimes and applied to the appetizer or other dish just before serving. Storing rémoulade sauce in an airtight mason jar with a secure lid works very well and will keep the flavor fresh and enticing for several days if needed.
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