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Chef John's Remoulade 2.0

Rated as 4.76 out of 5 Stars
57k

"Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore."
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Ingredients

8 h 30 m servings 1677
Original recipe yields 1 servings (0 cups)

Directions

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  1. Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
  2. Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts


Per Serving: 1677 calories; 175.5 26.7 5.2 89 3757 Full nutrition

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Reviews

Read all reviews 13
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Love this Chef John! I always find myself out of Tartar sauce when I need it and now I can just make it!! I am from the Northwest but now live in San Francisco. In the Northwest we have this on ...

I served this last night for dinner. Everyone loved it. I did not have cayenne pepper so added a couple of dashes of hot sauce. This is simple to make and oh so tasty. No more store bought for m...

Awesome recipe! I am not a fan of sweet pickles, so I made mine with dill only. A perfect sauce with seafood, of course, but as Chef John says, it is also great on sandwiches. I enjoy it on a...

Served with Chef John's crab cakes. A real winner here!

Made exactly as described. Easy but doesn't taste like it! Exceptionally good.

Awesome, followed the recipe and served with Chef John's Salmon Cakes, the recipe that uses canned Salmon.

Amazing, it's right on!

I love Chef John, and i know it is called "Version 2.0" but Remoulade basically means "Mustard & Curry", and being that it doesn't contain Curry, i wouldn't say this is a Remoulade at all! Have...

Chef John, your recipes are always culinary masterpieces! I made your remoulade tonight (to go with your salmon cakes tomorrow) and what amazing flavours! I've made many tartar sauces before, bu...