Sauce Remoulade - A Cold Bearnaise by Escoffier

February 13, 2026

Sauce Remoulade © kvalifood.com

Sauce Remoulade is a very ersatile sauce. It can be used for everything from fish, burgers, dipping sauce for fries on red steaks and as dip for chips and vegetables, if you just stir it up with a little yogurt. In short, everywhere you can use a hollandaise or bearnaise.

http://www.youtube.com/watch?v=Z4-8yMiOhss

Ingredients

mayonnaise

1 egg
1 egg yolk
1-1½ cup (3 dl) oil
2 tsp lemon juice (or vinegar)
1 pinch pepper
½ tsp salt
½ tsp mustard

filling

½ tbsp mustard (optional)
35 g (1 oz) cucumber (Gherkins for the original recipe.)
15 g (1 oz)(1 tbsp w. top) capers
1 tsp parsley
1 tsp chervil
1 tsp tarragon
½ tsp of fish sauce (or slightly chopped anchovy)

Directions

Make the mayonnaise. I already have two detailed recipes about that, so feel free to follow one of them.

Chop the cucumbers, capers, parsley, chervil and tarragon finely.

Stir all the ingredients together into a sauce.

Notes

I prefer lemon juice to vinegar in my mayonnaise. It makes it milder in the taste.

And I like to hold back the mustard too, so I do not usually use the ½ tablespoon mustard in the filling.

Escoffier’s original recipe uses vinegar and the amounts of mustard I write here. So the choice is yours.

Correction

The youtube user “lalleflab”, has made me aware that his english language version of ‘Escoffier - king of Chefs’ uses the term ‘gherkin’ for the remoulade recipe. Gherkin is a pickled cucumber. My Danish translation of the recipe uses the term “agurk”, which is a raw cucumber. So I did some more research and dug up the original french language recipe. It turns out that “lalleflab” was correct. I have been making Sauce Remoulade wrong for the last 10 to 15 years.

Oh well. I stand by my version. I love it and no one has complained. It IS more like a bearnaise,compared to the version with pickled cucumbers, which I like.

But if you want to do the original recipe by Escoffier you have to use Gherkins.