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Chef John's Remoulade Sauce

Rated as 4.18 out of 5 Stars

"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

15 m servings 206 cals
Original recipe yields 8 servings

Directions

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Nutrition Facts


Per Serving: 206 calories; 22 g fat; 3.6 g carbohydrates; 0.7 g protein; 10 mg cholesterol; 486 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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.

I substituted Sweet Gherkins because I couldn't find Corichons. It was still delicious this way.

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 c...

This recipe is over the top in flavor. I will never buy tarter sauce again. Thank you for sharing this terrific recipe with us.

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...

I really liked this. Added more dill and cayenne pepper. I put it on portobello stuffed mushroom with crab.

I'm a graduate of Johnson & Wales and have made many aiolis, but never thought about dill...excellent option

I didn’t use capers