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.
Ingredients
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
Directions
- Start by mixing sour cream and mayonnaise.
- Then add the mustard and stir well.
- Add in the chopped pickles and lemon juice. Stir well.
- Season with salt, pepper and sugar.
- If you want it and it suits the dish, add dill until the very end.
- 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