Name: Chef John's Remoulade 2.0
Prep time: 15 min
Cook time: 5 min
Total time: 510 min
Ingredients: 1 teaspoon dried tarragon; 2 tablespoons white wine vinegar; 1 cup mayonnaise; 0.25 cup diced dill pickles; 0.25 cup diced bread-and-butter pickles; 1 tablespoon chopped capers; 1 tablespoon minced green onions; 1 tablespoon chopped fresh parsley; 2 teaspoons anchovy paste; 1 teaspoon Dijon mustard; 1 teaspoon paprika; 0.25 teaspoon freshly ground black pepper; 1 pinch cayenne pepper, or more to taste; salt to taste

Cook Time: 5 minutes

Ingredients

1 teaspoon dried tarragon
2 tablespoons white wine vinegar
1 cup mayonnaise
cup diced dill pickles
cup diced bread-and-butter pickles
1 tablespoon chopped capers
1 tablespoon minced green onions
1 tablespoon chopped fresh parsley
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon paprika
teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
Salt to taste

Directions

Step 1: Crumble tarragon into a saucepan over medium heat. Add the white wine vinegar and bring to a simmer. Cook until the vinegar is almost completely evaporated, which should take about 1 to 2 minutes.

Step 2: Transfer the mixture to a bowl and let it cool for about 10 minutes.

Step 3: In a separate bowl, whisk together the mayonnaise, diced dill pickles, diced bread-and-butter pickles, chopped capers, minced green onions, chopped parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt.

Step 4: Once the tarragon mixture has cooled, whisk it into the mayo mixture until fully combined.

Step 5: Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together.

Nutrition Facts (per serving)

Calories: 1677
Total Fat: 176g (225% Daily Value)
Saturated Fat: 26g (132% Daily Value)
Cholesterol: 89mg (30% Daily Value)
Sodium: 3757mg (163% Daily Value)
Total Carbohydrate: 27g (10% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 14g
Protein: 5g (10% Daily Value)
Vitamin C: 10mg (11% Daily Value)
Calcium: 103mg (8% Daily Value)
Iron: 8mg (43% Daily Value)
Potassium: 224mg (5% Daily Value)

Comments

Pamela King

12/30/2024 05:34:05 AM

Chef John, your recipes never fail to impress me! Tonight, I tried your remoulade recipe to pair with your salmon cakes tomorrow, and the flavors were truly outstanding. I've attempted to make tartar sauces in the past, but they always lacked that special something or fell short in taste. Your remoulade is now my go-to recipe! I did add a hint of fresh lemon juice, but even without it, I would still give this recipe a solid 5 stars. While the video suggests using either all dill pickles or all sweet pickles, I highly recommend using a combination of both for the best results. And don't opt for plain white vinegar as suggested in the video – go for white wine vinegar for that extra touch of flavor! A truly fantastic recipe!

Catherine Walker

04/13/2023 09:07:46 PM

I made this recipe following the instructions precisely, except I doubled the amount of cayenne. We absolutely loved it! Doubling the recipe was a great decision as every single bite was devoured. I paired it with Chef John's Crispy Beer Batter Fish and Chips, and my husband claimed it was the best he's ever had. This will definitely be my go-to recipe from now on.

Emma Scott

12/12/2022 02:59:19 AM

Great recipe! I'm not a fan of sweet pickles, so I opted for dill only. The sauce pairs perfectly with seafood, as expected, but as Chef John suggests, it's also fantastic on sandwiches. I love it on a French roll with Roma tomatoes, shredded lettuce, Black Forest ham, and Swiss cheese. With ingredients from different countries, maybe we can call it an International Sandwich!