Remoulade

December 3, 2014

Remoulade - kvalifood.com

German remoulade is a cold sauce based on mayonnaise, sharpened with gherkins, capers, tarragon, and parsley. It is the standard sauce for Fischbrotchen (fish sandwiches), breaded fish, cold roast beef, and fries. The homemade version starts with fresh mayonnaise, but store-bought works fine as a shortcut.

Makes ca. 400 ml

Ingredients

Mayonnaise base

2 egg yolks, room temperature
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
250 ml neutral oil (sunflower or light vegetable)
salt, to taste
white pepper, to taste

Remoulade additions

100 g gherkins (or cornichons), finely diced
2 shallots (ca. 40 g), finely diced and blanched
1 tbsp capers, finely chopped
2 anchovy fillets (optional), finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon leaves, finely chopped
1 tsp herb vinegar (optional), to taste

Directions

Whisk the egg yolks, vinegar, lemon juice, mustard, and a pinch of salt until combined and slightly thickened. Add the oil in drops at first, whisking continuously, then gradually increase to a thin stream as the emulsion takes hold. Continue until all oil is incorporated and you have a thick, glossy mayonnaise. Season with salt and white pepper.
Place the diced shallots in a small bowl and pour boiling water over them. Let sit 1 minute, then drain and cool. This removes the raw bite.
Finely dice the gherkins. Finely chop the capers and anchovy fillets (if using). Finely chop the parsley and tarragon.
Fold the gherkins, shallots, capers, anchovy, parsley, and tarragon into the mayonnaise. Stir gently until evenly distributed.
Taste and adjust with salt, white pepper, and a splash of herb vinegar if you want more acidity. Refrigerate at least 20 minutes before serving.

Notes

For a shortcut, substitute 300 g good-quality mayonnaise for the homemade base and skip step 1.
For a lighter texture, fold in 2 tbsp creme fraiche or 50 g yogurt after combining.
Anchovy adds savory depth without tasting fishy. If omitting, a few drops of Worcestershire sauce provides similar umami.
Tarragon and parsley are the core herb pairing. Chives or dill can supplement but should not replace them.
Keeps 2-3 days refrigerated. If using raw egg yolks, consume within 1-2 days.