Classic French Rémoulade

Ingredients

• 1 cup (240ml) mayonnaise 1 cup (240ml) mayonnaise
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 tablespoons capers, finely chopped 2 tablespoons capers, finely chopped
• 2 tablespoons gherkins, finely chopped 2 tablespoons gherkins, finely chopped
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 0g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, and lemon zest. Mix well until smooth.
2. 2.
   Add the chopped capers, gherkins, parsley, chives, paprika, salt, and pepper to the bowl. Stir until all the ingredients are evenly incorporated.
3. 3.
   Taste and adjust the seasoning according to your preference.
4. 4.
   Cover the bowl and refrigerate the Rémoulade for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy as a dip, spread, or dressing.

Treat your ingredients with care...

• Mayonnaise — Use a high-quality mayonnaise for the best flavor and texture.
• Dijon mustard — Opt for a smooth and creamy Dijon mustard to enhance the sauce's richness.
• Capers — Rinse the capers before chopping them to remove excess saltiness.
• Gherkins — Choose small gherkins for a more delicate crunch in the Rémoulade.
• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Experiment with different herbs like tarragon or dill to customize the flavor profile.
• If you prefer a chunkier texture, leave the capers and gherkins slightly larger.
• Serve the Rémoulade alongside seafood, grilled meats, or as a topping for sandwiches.
• Make a larger batch and store it in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Rémoulade chilled in a small bowl or ramekin. It pairs wonderfully with crispy French fries, grilled shrimp, or as a condiment for a classic roast beef sandwich.

Presentation advice

Garnish the Rémoulade with a sprinkle of paprika and a sprig of fresh parsley to add a pop of color. Serve it on a platter alongside the main dish or as an elegant dip in individual serving bowls.