---
title: "Remoulade: what it means in cooking — Tiny Plates"
description: "Remoulade is a mayonnaise-based sauce with pickles, capers, mustard and herbs. It goes with fried fish, crab cakes and celery root salad."
url: "https://www.tinyplates.dev/glossary/remoulade"
---

# Remoulade

Remoulade is a mayonnaise-based sauce with pickles, capers, mustard and herbs. It goes with fried fish, crab cakes and celery root salad.

Also called Rémoulade, Remoulade sauce.

Remoulade is a cold, tangy sauce made from [mayonnaise](https://www.tinyplates.dev/glossary/mayonnaise)mixed with chopped pickles, [capers](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/pan-fry) 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.

## Remoulade recipes

1 recipe from the sites we collect.

* [![](https://images.arla.com/recordid/198144AF-9CD4-46CB-9E22303EB5843F13/smorrebrod-med-rostbiff-och-curryremoulad.jpg?width=1300&height=525&mode=crop&crop=(0,326,0,-205)&format=webp)Smörrebröd med rostbiff och curryremouladwww.arla.se · 20 min](https://www.arla.se/recept/smorrebrod-med-rostbiff-och-curryremoulad/)

## Related terms

* [MayonnaiseMayonnaise is a thick, cold sauce made by whisking oil into egg yolk with lemon or vinegar. It takes five minutes by hand and is the base of many dips.](https://www.tinyplates.dev/glossary/mayonnaise)
* [CapersCapers are the pickled flower buds of a Mediterranean shrub. They add a salty, sour bite to pasta, fish, sauces and salads. How to use and swap them.](https://www.tinyplates.dev/glossary/capers)
* [AioliAioli is a thick garlic sauce from the Mediterranean, made by emulsifying garlic and olive oil, often with egg yolk. Here is how to make and use it.](https://www.tinyplates.dev/glossary/aioli)
* [EmulsionAn emulsion is a mix of oil and water, which normally do not blend, held together as tiny drops. Mayonnaise and vinaigrette are emulsions.](https://www.tinyplates.dev/glossary/emulsion)
* [Pan-fryPan-frying cooks food in a skillet with a thin layer of hot fat over medium to medium-high heat, so it browns on each side as it cooks through.](https://www.tinyplates.dev/glossary/pan-fry)

[More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)