Name: Classic Remoulade (Sauce Dérivée)
Yield: 300 g (~1.25 cups)
Cuisine: French
Ingredients: 200 g (¾ cup) Master Mayonnaise (See Recipe 10-09); 30 g (2 tbsp) Cornichons, finely minced; 15 g (1 tbsp) Capers, drained and minced; 5 g (1 tsp) Anchovy Paste (or 1 fillet, smashed); 5 g (1 tbsp) Fresh Parsley, finely chopped; 5 g (1 tbsp) Fresh Tarragon, finely chopped; 5 g (1 tbsp) Fresh Chervil, finely chopped (optional); 2 ml (½ tsp) Worcestershire Sauce; 1 ml (¼ tsp) Tabasco Sauce (optional for heat); Black Pepper, freshly cracked (to taste)

A savory, textured emulsion enriched with capers, herbs, and anchovy.

Yield: 300 g (~1.25 cups) | Prep: 15 min | Cook: 0 min | Total: 15 min

Headnote

Remoulade is the “Tartare Sauce” of the classical French kitchen, though significantly more complex in flavor. It relies on the interplay of the sharp, acidic cornichons and the savory depth of anchovy paste to cut through rich foods. It is the mandatory accompaniment for celeriac and fried items. Teaching Idea: Maceration of Aromatics. By mixing the chopped herbs and pickles before adding the mayonnaise, we ensure even distribution preventing “clumps” of flavor in the final sauce.

Ingredients

The Mother Sauce

200 g (¾ cup) Master Mayonnaise (See Recipe 10-09)

The Aromatics

30 g (2 tbsp) Cornichons, finely minced
15 g (1 tbsp) Capers, drained and minced
5 g (1 tsp) Anchovy Paste (or 1 fillet, smashed)
5 g (1 tbsp) Fresh Parsley, finely chopped
5 g (1 tbsp) Fresh Tarragon, finely chopped
5 g (1 tbsp) Fresh Chervil, finely chopped (optional)

The Seasoning

2 ml (½ tsp) Worcestershire Sauce
1 ml (¼ tsp) Tabasco Sauce (optional for heat)
Black Pepper, freshly cracked (to taste)

Mise en Place (Action Checklist)

Drain and Dry: Squeeze the capers and cornichons in a paper towel to remove excess brine. Excess liquid will thin the mayonnaise too much.
Fine Mince: Ensure all solid ingredients are chopped to a uniform size (approx. 2mm) so they can pass through a piping bag if necessary.

Method

Phase 1: The Compound Base.

In a clean mixing bowl, combine the cornichons, capers, anchovy paste, parsley, tarragon, and chervil. Stir to combine thoroughly. This “dry mix” ensures the heavy ingredients are evenly distributed before the binder is added.

Phase 2: The Binding.

Fold in the Master Mayonnaise. Use a rubber spatula to gently incorporate the aromatics without breaking the emulsion.

Why: Aggressive whisking at this stage can split the mayonnaise if the acidic ingredients react too quickly.

Phase 3: Seasoning and Maturation.

Add the Worcestershire sauce and Tabasco (if using). Fold gently. Taste for seasoning. You likely will not need extra salt due to the anchovies and capers, but a crack of black pepper is essential.

Sensory Cue: The sauce should be pale green-flecked and hold its shape on a spoon.

Phase 4: Rest.

Cover and refrigerate for at least 30 minutes before serving.

Why: This allows the dried herbs to hydrate and the flavors to meld (diffusion).

Glossary

Sauce Dérivée: A secondary sauce created by adding ingredients to a Mother Sauce.
Maceration: Softening or breaking down food by soaking it in a liquid or seasoning.