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Chef John's Remoulade 2.0

Rated as 4.81 out of 5 Stars

"Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore."
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8 h 30 m servings 1677
Original recipe yields 1 servings (0 cups)


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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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Read all reviews 16
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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...

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

Amazing, it's right on!

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...


Thanks chef John. I always made my own because I never liked store bought. This was so good that I will not be making my old version any more. Wife never liked capers before but this also cha...

Excellent! Since I am more likely to have the ingredients on hand, than tartar sauce, so it is nice to be able to make it when needed.