Classic Remoulade

Name: Classic Remoulade
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 Tbsp (15 ml) Water; 1 1/2 tsp (7.5 ml) Dijon Mustard; 3/4 cup (180 ml) Vegetable Oil; 1 Tbsp (15 ml) Lemon Juice; about 1 egg (50 g) Boiled Egg; 1 Tbsp minced (10 g) Cornichon; 1 Tbsp (10 g) Capers; 1 Tbsp (2 g) Parsley; 1 1/2 tsp (1.5 g) Tarragon; 1 small clove Garlic

Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.

SPREAD · CELERY ROOT SALAD, SEAFOOD & FRIES

In the published recipe, this is the spread for celery root remoulade.

Daniel Boulud's classic remoulade for celery root salad.

On the jar

CLASSIC REMO

Method: blend
Yield: about 1 cup
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Water 15 mlDijon Mustard 8 mlVegetable Oil 180 mlLemon Juice 15 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Water1 Tbsp (15 ml)
Dijon Mustard1 1/2 tsp (7.5 ml)
Vegetable Oil3/4 cup (180 ml)
Lemon Juice1 Tbsp (15 ml)
Boiled Eggabout 1 egg (50 g)
Cornichon1 Tbsp minced (10 g)
Capers1 Tbsp (10 g)
Parsley1 Tbsp (2 g)
Tarragon1 1/2 tsp (1.5 g)
Garlic1 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.

Get Classic Remoulade + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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:

3 kitchens · 4 stars · 3 national awards

Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Sour Cream RemouladeNATIONAL AWARD WINNEROn the jar: SOUR CREAM
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

Adapted from a Daniel Boulud recipe (Daniel Boulud / Food & Wine celery remoulade).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Boulud / Food & Wine celery remoulade (published as “Classic Remoulade”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar