To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

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Nutrition Facts

206.2 calories; 0.7 g protein; 3.6 g carbohydrates; 10.4 mg cholesterol; 485.6 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2016
The recipe was deeelicious!: although because I love to cook I changed things just a cosh. I added sweet gherkins because I couldn't find cornichons which worked and I also added 3 tbl. of chili sauce with a dash of white pepper with more cayenne pepper than the recipe called for. Use your own taste levels. I chopped all the capers instead of chopping 1/2 of the capers according to the recipe video This is a keeper. Thank you Chef John Read More
(3)

Most helpful critical review

Rating: 1 stars
10/02/2014
Unfortunately we didn't enjoy this at all. The flavor wasn't good. It wasn't like any remoulade I've tried before and was quite a disappointment. Read More
(3)
23 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/06/2016
The recipe was deeelicious!: although because I love to cook I changed things just a cosh. I added sweet gherkins because I couldn't find cornichons which worked and I also added 3 tbl. of chili sauce with a dash of white pepper with more cayenne pepper than the recipe called for. Use your own taste levels. I chopped all the capers instead of chopping 1/2 of the capers according to the recipe video This is a keeper. Thank you Chef John Read More
(3)
Rating: 5 stars
08/12/2015
I made this sauce to go with our fresh caught Halibut from Alaska. We had a big crowd of people over for grilled Halibut. This sauce was phenomenal!! Absolutely everyone loved it. We'll be using it in place of tartar sauce from now on! Read More
(3)
Rating: 1 stars
10/02/2014
Unfortunately we didn't enjoy this at all. The flavor wasn't good. It wasn't like any remoulade I've tried before and was quite a disappointment. Read More
(3)
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Rating: 4 stars
01/06/2016
The recipe was deeelicious!: although because I love to cook I changed things just a cosh. I added sweet gherkins because I couldn't find cornichons which worked and I also added 3 tbl. of chili sauce with a dash of white pepper with more cayenne pepper than the recipe called for. Use your own taste levels. I chopped all the capers instead of chopping 1/2 of the capers according to the recipe video This is a keeper. Thank you Chef John Read More
(3)
Rating: 5 stars
04/01/2016
I substituted Sweet Gherkins because I couldn't find Corichons. It was still delicious this way. Read More
(2)
Rating: 3 stars
06/29/2015
I am trying to replicate the Boar's Head Remoulade, which is no longer sold (story of my life). It was NOT Cajun style and therefore not spicy. I eliminated the cayenne pepper, but it still didn't taste like the Boar's Head. Too vinegary for one. Read More
(2)
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Rating: 5 stars
12/22/2015
This recipe is over the top in flavor. I will never buy tarter sauce again. Thank you for sharing this terrific recipe with us. Read More
(2)
Rating: 4 stars
11/13/2014
I really liked this. Added more dill and cayenne pepper. I put it on portobello stuffed mushroom with crab. Read More
(1)
Rating: 5 stars
04/09/2018
I'm a graduate of Johnson & Wales and have made many aiolis but never thought about dill...excellent option Read More
Rating: 5 stars
07/21/2019
Served with Chef Johns Salmon Cakes. Perfect compliment. Read More