Chef John's Remoulade Sauce

4.6
(33)
27 Reviews
4 Photos

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on September 19, 2022
4
4
4
Prep Time:
15 mins
Total Time:
15 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup mayonnaise

  • 1 cup cornichons, finely chopped

  • ½ bunch fresh dill, finely chopped

  • 2 tablespoons capers, drained and coarsely chopped

  • 1 medium lemon, juiced

  • 1 teaspoon Dijon mustard, or more to taste

  • 1 small clove garlic, minced

  • 1 pinch cayenne pepper, or more to taste

Directions

  1. Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

53 home cooks made it!

Nutrition Facts (per serving)

206 Calories
22g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 206
% Daily Value *
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 10mg 3%
Sodium 486mg 21%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g 1%
Vitamin C 13mg 14%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 62mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.