Make Remoulade Yourself – Recipe and Tips

Make remoulade yourself – required ingredients

We’ll show you what you need for a simple herb remoulade. The amounts given make about one glass of remoulade.

• 250 ml of relatively tasteless vegetable oil, such as sunflower or rapeseed oil
• 100 grams of sour cream.
• 1 tbsp white wine vinegar.
• 1 pickled sour cucumber
• 1 egg
• 1 tsp mustard
• You also need freshly chopped herbs. Chives, parsley, tarragon, and dill are suitable. The latter especially when the remoulade is served with fish. You need a total of two to three tablespoons of herbs.
• Add the basic seasonings of salt and pepper.

How to prepare the remoulade

First, get all the ingredients you need in the amount you need.

• Finely chop the herbs.
• Cut the cucumbers into small cubes.
• Place the mustard, vinegar, salt, pepper, and egg in a tall container. Tip: If you only use the yolk, the tartar sauce will be stiffer.
• Blend the ingredients with a hand blender. Slowly add the oil while blending.
• Mix with the immersion blender until the mass has stiffened.
• Finally, fold in the finely chopped herbs, the finely diced cucumber, and the sour cream.
• Fill the finished remoulade into a clean, tightly sealable container and keep it in the fridge.
• Since the remoulade contains raw egg, it can be stored in the refrigerator for a maximum of two days. It is best to only make as much remoulade as you actually need as a side dish for the dish.

Tartar Variations

Remoulade can be served with many dishes. It goes well with both fish and certain meat dishes. Homemade remoulade also tastes great with potatoes.

• Tip: Cut the boiled potatoes into small cubes and fold in the remoulade. Leave the mixture in the refrigerator for two to three hours. Then serve them like an egg or sausage salad.
• The basic recipe of the remoulade can be expanded or modified as desired.
• The so-called Danish remoulade, for example, contains no herbs. Very finely chopped cauliflower is processed in it.
• In Holland, pineapple is often added to tartar sauce instead of herbs.
• If you like, you can also mix a finely chopped onion into the remoulade.
• If you want the remoulade to have a strong color, add some turmeric depending on your taste and color preference.
• A splash of lemon or lime juice adds a little freshness. Enter this but only while stirring constantly. The risk of clotting of remoulade is high.
• Capers give the remoulade its very own taste.