This remoulade sauce recipe features some unusual optional ingredients. In France, you will often find this sauce
used as a salad dressing for raw, shredded celery root as well as a dressing for shredded carrots or potato
salad. You could also serve remoulade sauce with seafood and fish.
Don't confuse this French remoulade sauce with the creole remoulade sauce that is popular in Lousiana. Creole style
remoulade sauce is red and usually quite spicy. French style remoulade sauce is milder and can be somewhat tart from
the capers and pickles that might be added.
To make remoulade, use either use this
mayonnaise recipe or a high quality store bought mayonnaise (read those labels!) At its most basic, French
remoulade sauce is just mayonnaise that has been spiced up a bit with mustard. Optional ingredients include
capers, pickles, anchovy filets (sometimes this is anchovy juice), and various chopped herbs.
1 cup mayonnaise
2 tablespoons French style mustard
1 tablespoon capers, drained, rinsed and chopped finely
1 tablespoon finely chopped pickles
2 anchovy filets, chopped finely
2 tablespoons chopped chervil
1 tablespoon chopped tarragon
salt and pepper
Mix together all ingredients and season to taste with salt and pepper.
You can try varying the ingredients on this. If you don't like anchovies, skip them. If you can't find chervil or tarragon,
use flat leaved parsley or another fresh herb.
This makes enough sauce for about a pound of shredded celery root.