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Sauce Remoulade

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BY The Editors

PUBLISHED August 13, 2025

Leftover remoulade is great on burgers, fries, tomato sandwiches, and anything deep fried, but it’s especially great with seafood and essential for a cajun seafood boil.

This recipe is part of "Dinner Tonight, Dinner Tomorrow."

 

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Sauce Remoulade

Prevent your screen from going dark

Makes 1 cup 1x

Time 20 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Units Scale

Ingredients

  • 1 cup mayonnaise, preferably homemade
  • Salt and black pepper to taste
  • 1 small garlic clove, minced
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh tarragon leaves or a pinch of dried
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets, minced, optional
  • 1/4 teaspoon cayenne, or to taste

Instructions

  1. Assuming that you’ve already made the mayonnaise, combine it with all the remaining ingredients. (If you’re making the mayonnaise for this recipe and you’re using a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
  2. The sauce will keep well in the refrigerator for a few days, though it will lose a bit of intensity each day. To freshen it before serving, squeeze in a little lemon juice.

— Adapted from The Best Recipes in the World

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