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Rémoulade Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This classic Rémoulade sauce is a versatile, punchy French condiment that brings a sophisticated lift to a variety of dishes. Traditionally served with seafood or shredded celeriac, our version uses a creamy mayonnaise base spiked with piquant capers, tarragon vinegar, and a hint of Tabasco for a subtle heat. The combination of smooth Dijon and textured whole-grain mustard provides a wonderful depth of flavour and a lovely speckled appearance.

As a dairy-free sauce, it is an excellent choice for those seeking a rich and indulgent dip without the cream. It is exceptionally quick to prepare and even better when made in advance, allowing the fresh parsley and spring onion to infuse. Serve it alongside crispy fish cakes, grilled prawns, or as a bold accompaniment to a steak frites dinner for a professional bistro touch at home.

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Ingredients for Rémoulade Sauce

  • 180ml mayonnaise

  • 2 teaspoons Dijon mustard

  • 1 1/2 teaspoons whole-grain mustard

  • 1 teaspoon tarragon vinegar

  • 1/4 teaspoons Tabasco sauce

  • 2 teaspoons drained tiny capers, chopped

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 spring onion (3 inches of green left on), very thinly sliced

  • Salt and freshly ground black pepper, to taste

  • N/A freshly ground black pepper

How to make Rémoulade Sauce

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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