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Le Chaudron recipe
Sauce Rémoulade
Rémoulade sauce
⏱ 10 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)homemade mayonnaise
3 tbspwhole-grain mustard
3cornichons, finely chopped
2 tbspcapers in vinegar
1bunch of flat-leaf parsley, chopped
1bunch of chives, chopped
1 tbsptarragon vinegar
- 250 g (9 oz) homemade mayonnaise
- 3 tbsp whole-grain mustard
- 3 cornichons, finely chopped
- 2 tbsp capers in vinegar
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch of chives, chopped
- 1 tbsp tarragon vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a classic homemade mayonnaise with egg yolk, mustard and oil for a smooth, creamy base.
- Very finely chop the cornichons and capers, and the parsley and chives.
- In a bowl, whisk the mayonnaise with the whole-grain mustard.
- Whisk in the tarragon vinegar.
- Gently fold in the cornichons and capers.
- Add the chopped parsley and chives.
- Taste and adjust the seasoning, then transfer to a sterilized jar and refrigerate for 1 hour before serving.
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