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+ servings

Classic Remoulade

Course Condiment
Cuisine American, French
Keyword Dipping sauce, Remoulade, Seafood
Prep Time 10 minutes
Servings 10
Calories 160kcal


  • Food Processor



  • Rough chop the parsley, dill, shallot, cornichons and capers so that they will blend evenly in the food processor. Place in the bottom of the food processor along with mayonnaise, ketchup, dijon, tabasco, lemon juice with zest and Worcestershire sauce.
  • Pulse just long enough to combine. If you dont have a food processor just chop the ingridents fine to the consistancy you prefer then whisk together all the ingredients.


Serving Size 2 tbsp.
If using dry parsley and dill use tsp instead of tablespoon
Blend as smooth or as chunky as you like. some people prefer a smooth sauce while others prefer chunky like a tartar sauce.


Calories: 160kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 284mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg