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Ina Garten Remoulade Sauce

Ina Garten Remoulade Sauce

  • Author: Garin Elwood
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Sauce
  • Method: No-cook
  • Cuisine: French

Description

Ina Garten’s Remoulade Sauce is a classic French-inspired condiment made from mayonnaise, mustard, capers, pickles, and a blend of herbs and spices. It’s a creamy, tangy sauce that pairs wonderfully with seafood, adding a flavorful punch to dishes like crab cakes, shrimp, and fish. This sauce is also great as a sandwich spread or as a dip for fried foods.


Ingredients

Scale
  • 1 cup of mayonnaise
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of whole-grain mustard
  • 1 tablespoon of capers, drained and chopped
  • 1 tablespoon of finely chopped pickles or cornichons
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh tarragon (optional)
  • 1 teaspoon of hot sauce (adjust to taste)
  • 1 clove of garlic, minced
  • 1/2 teaspoon of smoked paprika (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Combine the Ingredients: In a mixing bowl, add the mayonnaise, Dijon mustard, whole-grain mustard, chopped capers, chopped pickles, lemon juice, parsley, tarragon (if using), hot sauce, minced garlic, and smoked paprika (if using).
  2. Mix Until Smooth: Use a whisk or spoon to thoroughly combine all the ingredients until the sauce is smooth and well blended.
  3. Season to Taste: Add salt and freshly ground black pepper to taste. Adjust the seasoning, hot sauce, or lemon juice as needed to achieve your desired flavor.
  4. Chill the Sauce: For the best flavor, cover the sauce and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
  5. Serve: Serve the remoulade sauce chilled or at room temperature as a condiment for seafood, a spread for sandwiches, or a dip for vegetables and fries.