Rémoulade Sauce

Rémoulade Sauce
Craig Lee for The New York Times
Total Time
5 minutes
Rating
4(561)
Comments
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This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:2 cups
  • 1large egg yolk
  • 3tablespoons Dijon- or Creole-style mustard
  • ¼cup white-wine vinegar
  • 1tablespoon paprika
  • 1cup vegetable oil
  • 2tablespoons grated horseradish, fresh or prepared
  • 1teaspoon finely chopped garlic
  • cup finely chopped scallions
  • cup finely chopped celery
  • 2tablespoons finely chopped parsley
  • 2tablespoons ketchup
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

542 calories; 58 grams fat; 4 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 10 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 289 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

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Ratings

4 out of 5
561 user ratings
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Comments

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.

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.

Homemade mayo has a lot more flavor than jarred mayo. Well worth doing for a good sauce.

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.

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