Rémoulade is a mayo-style sauce commonly served as a dip for fried foods like fried green tomatoes, fried seafood and fried chicken. It varies by way of added ingredients that include: can pickles for extra tang and anchovies, or capers for umami depth. You can add a drizzle of Harissa EVOO for gentle heat.
1 cup mayonnaise, homemade or store bought
2 tbsp Sicilian Lemon white balsamic
2 tbsp Dijon mustard, smooth or grainy
1/4 cup capers coarsely chopped
4 sweet gherkin pickles coarsely chopped (4tbsp)
1/4 cup fresh parsley coarsely chopped or 1/4 cup fresh dill
In a medium bowl, combine all ingredients. Set aside in fridge to allow flavours to infuse each other. Serve with fish, seafood or even a dollop on a rare steak.
This recipe is an excellent alternative to tartar sauce, as it is very similar but has additional ingredients. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. Rémoulade makes an excellent burger topping as well and is delicious as a dip for french fries.
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