Remoulade Sauce

A cold, good remoulade sauce really enhances the taste of any fish dish. This versatile sauce, with its creamy base and perfect mix of spices and finely chopped vegetables, is the ultimate accompaniment to fish, seafood and even as a dip for French fries.

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You will need

1/2 cup crème fraîche

1/2 cup mayonnaise, Hellman’s or homemade

1 tsp honey

1/2 tsp lemon juice

1/4 tsp grated lemon zest

2 tbsp capers, finely chopped

4 tbsp pickled cucumber, finely chopped

3 tbsp herbs, e.g. parsley, dill and chives, finely chopped

Freshly ground black pepper

1/4 tbsp salt

Optionally 4 tbsp finely chopped (and peeled) Granny Smith apple (can be omitted)

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How to make it

1. Chop the ingredients that need to be chopped, grate the lemon zest and squeeze the lemon.

1/2 tsp lemon juice

1/4 tsp grated lemon zest

2 tbsp capers, finely chopped

4 tbsp pickled cucumber, finely chopped

3 tbsp herbs, e.g. parsley, dill and chives, finely chopped

Optionally 4 tbsp finely chopped (and peeled) Granny Smith apple (can be omitted)

2. Mix the sour cream or crème fraiche with mayonnaise, honey, and lemon juice. Stir so that the honey mixes well with the other ingredients.

1/2 cup crème fraiche

1/2 cup mayonnaise, Hellman’s or homemade

1 tsp honey

1/2 tsp lemon juice

3. Stir the chopped and grated ingredients into the sauce base.

1/2 tsp lemon juice

1/4 tsp grated lemon zest

2 tbsp capers, finely chopped

4 tbsp pickled cucumber, finely chopped

3 tbsp herbs, e.g. parsley, dill and chives, finely chopped

Optionally 4 tbsp finely chopped (and peeled) Granny Smith apple (can be omitted)

4. Taste with freshly ground black pepper and salt. Put the sauce in the fridge and let it mature for at least one hour but preferably longer. Serve the sauce with fish.

Freshly ground black pepper

1/4 tbsp salt

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