This tangy sauce, prepared by enriching mayonnaise with mustard, capers and pickles, is the classic accompaniment to fried fish and seafood in French cuisine. With its crunchy texture and sharp taste, it offers a balancing lightness to heavy fried dishes.
Finely chop and drain the capers and pickles; you can gently squeeze out excess liquid by hand to keep the sauce from becoming watery.
Mix the mayonnaise and mustard in a bowl, then add the chopped capers, pickles, and parsley.
Add the lemon juice and salt and mix one last time; serve the sauce cold alongside fried fish or seafood.
Allergen: contains egg (mayonnaise). Important: if you add the pickles and capers without draining and chopping them well, the sauce may turn out more watery than expected. Note: store the sauce in the refrigerator; since it contains mayonnaise, don't leave it at room temperature for long.
Adding a pinch of paprika or extra Dijon mustard gives remoulade sauce a light color and depth, as in the classic recipe; this small touch pairs especially well with fried seafood.
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