Remoulade sauce – Copyright Coquere

This sauce tastes incredibly much better than the ones you buy ready-mad


Remoulade sauce

Making your own remoulade sauce is so easy and quick that you will be amazed. Tastes incredibly much better than the ones you buy ready-made. Remoulade is a typical cold sauce, and akin to Tartar sauce. Both of these cold sauces are mayonnaise-based. In this recipe, however, you have a 50/50 mixture of mayonnaise and sour cream. This gives a much lighter sauce, and a fresher taste. Contrary to the classic sauce, based only on mayonnaise. Suitable for both red and white fish – cooked or fried. As well as perfect accessories for fish aspic-jelly. Made in 2-3 minutes. The recipe is enough for 3-4 people.



3 tablespoons light sour cream (18 % – 20 %)
3 tablespoons mayonnaise
3 tablespoons mustard (e.g., Dijon Maille au Miel – the one with honey)
2-3 tablespoons finely chopped pickles cucumbers
2-3 teaspoons lemon juice
1 tablespoon chopped dill (can be omitted)
Salt / pepper
A little sugar, especially if you do not use Dijon with honey


  1. Start by mixing sour cream and mayonnaise.
  2. Then add the mustard and stir well.
  3. Add in the chopped pickles and lemon juice. Stir well.
  4. Season with salt, pepper and sugar.
  5. If you want it and it suits the dish, add dill until the very end.
  6. Then put it cold in the fridge for 15-30 minutes or until serving.


Tip: You can easily reduce the calories a lot in this remoulade sauce. Use extra light sour cream 5% (if you get it where you live), as well as light mayonnaise.


Remoulade sauce served: To fish, fish aspic-jelly and such

Allergy: Gluten-free and lactose-free if you use lactose-free sour cream.

Read more about remoulade and its applications around the world: Remoulade

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