blend · remoulade
★ STARRED KITCHENPrep 10 minClassic Remoulade
Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.
Daniel Boulud's Classic Remoulade, from the published recipe.
Ratio
Ingredients
- Egg Yolk — 2
- Water — 1 Tbsp (15 ml)
- Dijon Mustard — 1 1/2 tsp (7.5 ml)
- Vegetable Oil — 3/4 cup (180 ml)
- Lemon Juice — 1 Tbsp (15 ml)
- Boiled Egg — 1 chopped
- Cornichon — 1 Tbsp minced (10 g)
- Capers — 1 Tbsp (10 g)
- Parsley — 1 Tbsp (2 g)
- Tarragon — 1 1/2 tsp (1.5 g)
- Garlic — 1 small clove
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Classic Remoulade wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
- Glassroom Sour CreamNATIONAL AWARD WINNER
- Coppercourt Nasturtium Tartare★ STARRED KITCHEN
- Seoul Aioli★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.