From Daniel Boulud's kitchen · Restaurant Daniel, New York
blend · remoulade
★ STARRED KITCHENClassic Remoulade
From an award-winning kitchen
Ratio
WATER 15DIJON 8VEG OIL 180LEMON JUICE 15
Ingredients
- EGG YOLK36 g
- WATER15 ml
- DIJON7.5 ml
- VEG OIL180 ml
- LEMON JUICE15 ml
- BOILED EGG50 g
- CORNICHON10 g
- CAPERS10 g
- PARSLEY2 g
- TARRAGON1.5 g
- GARLIC4 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Classic Remoulade.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud / Food & Wine celery remoulade (published as “Classic Remoulade”). Full citation lives in Provenance.