Remoula sauce recipe

Remoulade sauce

Remoulade sauce is automatically associated with celery… but not only! Learn about the traditional recipe for remoulade sauce and how to combine it.

Remoulade sauce is one of them Traditional French sauces. As an aperitif or as an accompaniment to a meal, remoulade sauce sublimates vegetables and white fish. This sauce emulsifies like mayonnaise with eggs. Just add a few Pickles and CapersAnd the sauce is ready!

over steamed potatoes, like white fish with lemon juice or in a classic celery salad, The remoulade sauce is exquisite!

discover A traditional recipe for Remul sauce.


  • 2 tbsp. Mustard
  • 2 egg yolks
  • 2 tbsp. Vinegar
  • 1 shallot
  • 1 C. Capers
  • 35 cl olive oil
  • 2 pickles
  • 1 cone of parsley
  • Sprouts of cottage cheese
  • salt and pepper



Begin the remoulade sauce recipe by placing two egg yolks, mustard, and vinegar in a small bowl. Actively mix with a small whisk.


Peel the shallot and cut into large pieces. Mix the shallots and add to the preparation.


Fix the preparation in the manner of mayonnaise. For this, gradually pour olive oil and do not stop mixing.


The sauce should come out like mayonnaise.


Season the sauce with salt and pepper.


Mix everything until you get a homogeneous and liquid sauce.


Cut the capers and gherkins very finely. Chop fresh parsley and onion. Add capers, pickles, onions and parsley to the remoulade sauce.


Remoula sauce is ready! Pour the sauce into a bowl, cover with plastic wrap and refrigerate for 1 hour.


You can enjoy this Remouli sauce in several ways: with celery, as an aperitif with raw vegetable sticks, as a fish or steamed potato salad.

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