Sauce Rémoulade — Mustard, Anchovy, and Herb Mayonnaise

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French rémoulade is the most complex of the cold mayonnaise derivatives, layering mustard heat, anchovy depth, caper brine, and herb fragrance into a single composed sauce. The base starts as a standard mayonnaise, but with a more aggressive hand on the Dijon — rémoulade should have a distinct mustard bite that lingers on the palate. Into this base, fold anchovy paste pounded smooth in a mortar, nonpareil capers, fine-chopped cornichons, chervil, tarragon, and flat-leaf parsley. Some classical sources include a touch of anchovy essence (liquamen-like) in addition to the paste. The finished sauce should be complex enough that no single flavour dominates — mustard, salt, brine, herb, and umami in balance. It is the traditional partner for céleri-rémoulade (celeriac in rémoulade), but also pairs with cold shellfish, smoked fish, and charcuterie. The sauce must be assertive: this is not a gentle accompaniment but a bold condiment that stands up to strong-flavoured foods. The Cajun and Creole variant, often served with fried seafood in Louisiana, adds paprika, Creole mustard, and sometimes horseradish — a legitimate regional evolution. The French original, however, relies on finesse over fire. Make day-of service, hold at 4°C, and serve within 6 hours.

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