Remoulade

Remoulade is a cold, tangy sauce made from mayonnaise mixed with chopped pickles, capers, mustard and herbs. It is close to tartar sauce, but usually has more mustard and herbs. Different countries make it very differently, so a recipe's origin tells you which version it means.

How to do it

For a French-style remoulade, about 250 ml (1 cup):

1. Start with 200 g (about 3/4 cup) of mayonnaise.
2. Stir in 1 tablespoon Dijon mustard, 1 tablespoon chopped capers and 2 tablespoons chopped cornichons or dill pickles.
3. Add 1 tablespoon each of chopped parsley and tarragon, and a little chopped chives or chervil.
4. Mix in a teaspoon of lemon juice and a pinch of salt and pepper.
5. Rest it in the fridge for 30 minutes so the flavors blend.

How to use it

Serve it with fried or pan-fried fish, crab cakes, fried shrimp, cold roast beef and boiled potatoes.

The main versions:

• French: mayonnaise with mustard, capers, cornichons and herbs. Céleri rémoulade is shredded celery root dressed with a mustardy version of it.
• Louisiana: often pinker and spicier, with Creole mustard, paprika, hot sauce, horseradish and sometimes ketchup. It is served with shrimp and po'boys.
• Danish: remoulade is yellow and slightly sweet, with chopped pickled vegetables and curry or turmeric. It goes on hot dogs, fried fish and roast beef sandwiches.

How to store it

Keep it covered in the fridge. Made with store-bought mayonnaise, it keeps 4 to 5 days. Made with homemade mayonnaise, eat it within 2 to 3 days.

Common mistakes

• Chopping the pickles and capers too coarsely, so they fall out of the sauce.
• Not draining the pickles, which makes the sauce watery.
• Serving it right away, before the flavors blend.