Sauce Rémoulade

Tartare's more grown-up cousin — anchovy, gherkin, mustard, saffron optional.

Similar to tartare but generally sharper, sometimes coloured with saffron or tomato. In New Orleans it went Creole — pink, spicy, anchovy-heavy — and became the sauce for shrimp remoulade. In Denmark it's a mustard-yellow condiment squirted on everything.

Method

01
To 250g mayonnaise, whisk in 1 tbsp Dijon and 1 tsp anchovy paste (or 2 finely mashed anchovy fillets).
02
Finely chop 2 tbsp cornichons, 1 tbsp capers, 1 small shallot, a fistful of parsley + chervil + tarragon.
03
Fold in. Loosen with a splash of lemon juice.
04
For a Creole spin: add 1 tsp smoked paprika, ½ tsp cayenne, a spoon of tomato paste for that pink electric colour.

Chef's notebook

“For celeriac remoulade, salt the julienned celeriac 20 minutes first, then squeeze — otherwise the sauce goes watery.”
“Anchovy paste is your umami weapon. Don't skip it.”