Tartare sauce with extra mustard, anchovies and chervil: sharper and more complex than ordinary tartare, and classically the sauce for cold cuts and céleri rémoulade.
Rémoulade
Sauce rémoulade
Rémoulade
Sauce rémoulade
Method
01
Anchovies
Mash the anchovy fillets with the back of a spoon or a fork to a smooth paste; the finer it is, the better the flavour spreads through the mayonnaise.
02
Mix
Stir the anchovy paste, the finely chopped gherkin, capers and chopped chervil and parsley into the mayonnaise until even.
03
Mustard
Stir in the extra Dijon mustard for the characteristic sharpness that distinguishes rémoulade from plain mayonnaise.
04
Season
Taste before you add salt; the anchovies and capers already bring a good dose of salt. Season further with pepper and a splash of lemon juice.
05
Rest
Chill for at least 30 minutes before serving, so the flavours settle.
Tips & notes
Use anchovy fillets in oil, not anchovy paste from a tube: the latter is often too salty and too uniform in flavour. Mashing with a spoon gives more control over the texture. Keeps for a maximum of 3 days, covered, in the fridge, because the mayonnaise contains raw egg.
Chef's tip
In France, rémoulade is best known as the dressing for céleri rémoulade, celeriac in fine julienne. In Flemish and Dutch chip-shop culture it has shifted to a general, slightly sharper tartare sauce. Both uses appear side by side here.
Variations
- Céleri rémoulade – Mix through finely cut raw celeriac, with extra lemon juice.
- Without anchovies – For a milder, vegetarian version.
- With curry – Half a teaspoon of curry powder for a modern twist.
Contains:
Eggs
Mustard
Fish
Serve with
- Céleri rémoulade
- Cold cuts
- Smoked fish
- Croquettes
- Beef tartare
- Frites
| Calories | 741 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 3 g |
| Fat | 78 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
