For an extra layer of complexity, consider adding a dash of your favorite hot sauce or a small amount of finely grated horseradish. If you prefer a smoother sauce, you can pulse the remoulade in a food processor for a few seconds, but be careful not to over-process it. Remoulade 2.0 is not just for fish! Try it with crab cakes, fried green tomatoes, roasted vegetables, or as a zesty spread for sandwiches and wraps.
Chef John's Remoulade 2.0
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME8 hrs 30 mins
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SERVING1 People
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VIEWS82
Elevate your culinary creations with Remoulade 2.0, a vibrant and versatile sauce that transcends the ordinary. This updated classic boasts a symphony of flavors, transforming simple dishes into gastronomic delights. Ditch the mundane tartar sauce and embrace a world of tangy, herbaceous perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol89 mg
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Fiber2 g
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Protein5 g
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Saturated Fat26 g
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Sodium3757 mg
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Sugar14 g
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Fat176 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBloom the Tarragon (2 minutes): Crumble the dried tarragon into a small saucepan. Add the white wine vinegar. Over medium heat, bring the mixture to a gentle simmer, allowing the vinegar to almost completely evaporate. This process intensifies the tarragon's flavor. Transfer to a heatproof bowl and let cool for approximately 10 minutes.
02
StepCombine and Emulsify (5 minutes): In the bowl with the cooled tarragon-vinegar reduction, whisk in the mayonnaise until smooth and creamy.
03
StepIncorporate the Flavors (5 minutes): Gently fold in the diced dill pickles, bread-and-butter pickles, chopped capers, minced green onions, and fresh parsley. Ensure even distribution for a balanced flavor profile.
04
StepDeepen the Notes (2 minutes): Add the anchovy paste (or finely minced anchovy fillets), Dijon mustard, smoked paprika, black pepper, and cayenne pepper. Stir well to combine.
05
StepSeason to Perfection (1 minute): Season with sea salt to taste, remembering that the anchovies and pickles already contribute saltiness. Adjust the cayenne pepper for your desired level of heat.
06
StepRest and Meld (Minimum 8 hours, preferably overnight): Cover the remoulade tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for a minimum of 8 hours, or preferably overnight, to allow the flavors to meld and deepen. This resting period is crucial for the sauce to reach its full potential.
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RECIPE REVIEWS
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Please Rate
Arely Auer
Apr 20, 2025I let it chill overnight and the flavors were amazing the next day. Definitely worth the wait.
Odie Conroy
Mar 15, 2025The smoked paprika adds a really nice depth of flavor. I also added a little bit of lemon zest for some brightness.
Jolie Gibson
Dec 25, 2024I made this for a party and everyone raved about it. It was a huge hit with the fried fish and even as a dip for vegetables.
Jennie Littel
Dec 14, 2024I was skeptical about the anchovy paste, but it really elevates the flavor. Don't be afraid to try it!
Dexter Senger
Dec 2, 2024I followed the recipe exactly, and it came out great. Thank you for sharing!
Dorcas Pfannerstill
Nov 21, 2024I've never made remoulade before, this recipe was straightforward and worked perfectly.
Lorena Stokes
Sep 2, 2024Easy to make and very versatile. My family loves it!
Dorothea Terry
Jul 31, 2024This remoulade is incredible! So much better than anything I've ever bought in a store. The tarragon trick is genius.