Rémoulade Sauce Recipe (2024)

Yes - use 2 tsp-1 Tbsp mayonnaise (ideally Hellman's). It act the same way as the emulsifier.

Is there any way to avoid the raw egg yolk?

The vinegar acts as the antimicrobial, so the raw egg should not be an issue.

I'm pretty sure you can make this in 2 minutes with an immersion blender the same as Kenji Lopez-Alt's "2 Minute Mayonnaise." Just make the emulsion in the blender cup then mix in the rest of the ingredients by hand. No whisking or broken emulsions.

This makes 2 cups of sauce, which is waaaaay more than you need for the crab cake recipe it accompanies. I used smoked paprika as it was all I had and I think that was a mistake; it was pretty overwhelming. I mixed everything by hand but it was very chunky; I'd recommend blending it if you have the option.

Made with crab cakes. Halved the recipe - still way more than I needed for the four cakes. Used 1 tsp mayo instead of the egg yolk. Sauce separates on sitting, which may be a function of not using the egg. Might have been better to emulsify with the immersion blender. Very good taste. Would make again

Added some cayenne (teaspoon) for some Cajun kick

Louisiana Hot Sauce instead of ketchup and you're in business.

Made it per the recipe. We use raw eggs for this kind of thing from time to time and keep getting away with it. Ours emulsified well, and it's still not separated the next morning. It was a lot of sauce, but we'll try to remember to make some other fish to go with it soon. Extremely tasty!

For a quick and easy version, the first five ingredients make mayonnaise. You can start with just 1 cup of good mayo, then mix in the other ingredients. Add extra mustard and paprika to taste, if desired.

Too much vinegar

I won’t eat raw egg yolks so I just skipped the egg yoke and oil and simply used Hellman’s Mayonnaise. it was delicious.

Traditional ingredients for reference:1 cup mayonnaise1 cup cornichons, finely chopped½ bunch fresh dill, finely chopped2 tablespoons capers, drained and coarsely chopped1 medium lemon, juiced1 teaspoon Dijon mustard, or more to taste1 small clove garlic, minced1 pinch cayenne pepper, or more to taste

I did not have horseradish so used hot sauce instead. My husband loved this sauce! Agree with others, it makes way more sauce then you need, but we’re already talking about where else we can use it.

Way too much sauce for the amount of crab cakes in the recipe.

For a veganized version the egg yolk can be replaced with aquafaba. This is "beanwater", reduce the liquid of high quality canned chickpeas by cooking it for 15 min. You can do this in advance and freeze it. Works like a charm.

Next time try the blender trick suggested. It takes a long time to chop all this stuff.

used smoked paprika with the dijon and it took the flavor up a notchSubstituted mayo (prefer Duke's mayo) as suggested yummy and so easy

If you're making this tongo with the Baltimore Crab Cakes this is waaaaay too much sauce. One-forth the amount would be more than adequate.

Did a half recipe to go with the crab cakes. Was plenty of sauce. As others suggested, I simply did it in a small mason jar with an immersion blender. Really, when you think about it, this recipe is just having you make your own Mayo and then adding ingredients to make it super tasty. One could sub the oil, egg, and some of the mustard for store bought Mayo, but making your own takes 30s with an immersion blender and is very worth it

An excellent Remoulade! A couple of comments, none that would change the recipe. First, it makes a little more than a pint, which two cups is like it says. But a pint is much more than sufficient if you're making it for the Baltimore style 12 crab cake recipe (which is also excellent). Second. I defy you to chop the celery, scallions, parsley, and garlic and still get it blended and done in 5 minutes. I used prepared horseradish and garlic, but chopped fresh veggies. Took >5 min easily.

No, Nora… do NOT add Hellman’s. I’m from Nola, and that is the whole point of this recipe, a la Galatoire’s.Made it EXACTLY as written with the addition of a few capers.Brought on a picnic with shrimp poached in a pinch of Old Bay, a squirt of Tabasco and lemon; cucumbers, olive salad from Central Grocery, cherry tomatoes, radishes and home grown lettuce, baguette on the side. Assembled on site with a shower of lemon juice… DIVINE.Thanks Pierre!

I grew up in Spain where making homemade mayonnaise is normal. For it to emulsify you need egg, oil, and something acidic. Other additions add taste. It's infinitely superior to Hellmans. Much easier to emulsify if if you use an immersion blender rather than a whisk. It stays emulsified "forever" just like store-bought mayo. Americans, don't be scared of making your own@

This remoulade was gross. Made a soupy vinaigrette with very little resemblance to the creamy remoulade of my dreams. Flavors were off-putting and ruined the crabcakes which linked to this sauce recipe. Do yourself a favor. Don't ruin the expensive crabcakes. Go find another remoulade recipe.