Ingredients:

  • 1 cup Good Quality Mayonnaise (full-fat)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp White Wine Vinegar
  • 2 Tbsp Cornichons (French gherkins), finely minced
  • 1 Tbsp Capers (drained), roughly chopped
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 tsp Fresh Tarragon, finely chopped
  • 1/2 tsp Anchovy Paste (optional)
  • 1/2 tsp Paprika (smoked or sweet)
  • Pinch Cayenne Pepper (optional)
  • Fine Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Chop the Brined Ingredients: Carefully drain the capers and cornichons. Finely mince both ingredients. The goal is small pieces that integrate smoothly into the sauce, not chunks.
  2. Mince the Herbs: Wash and thoroughly dry the parsley and tarragon. Finely chop them, separating the leaves from any thick stems.
  3. Combine the Base: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, and white wine vinegar.
  4. Whisk Smoothly: Using a whisk, stir the ingredients together until they are fully homogenous and creamy. The mixture should loosen slightly due to the added acid.
  5. Fold in the Builders: Add the minced capers, cornichons, parsley, and tarragon to the base mixture.
  6. Add Seasoning and Depth: Stir in the anchovy paste (if using), paprika, and cayenne pepper.
  7. Season Carefully: Add a small pinch of salt and freshly ground black pepper. Taste the sauce—remembering the capers and anchovies are already salty—and adjust the seasoning until the balance is perfect. You are looking for sharp, creamy, and savoury.
  8. Chill (Crucial Step): Transfer the Rémoulade to an airtight container. Refrigerate for a minimum of 30 minutes, or ideally 2 hours. This chilling time allows the acids to tenderise the herbs and for the potent flavours of the cornichons and mustard to properly infuse the mayonnaise base.