Remoulade Sauce Recipe - How to Make Fancy Tartar Sauce

Learn how to make a Remoulade Sauce Recipe! Go to foodwishes.blog... for more information, and many, many more recipe video. I hope you enjoy this Fancy Tartar Sauce recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/239540/Chef-Johns-Remoulade-20/

[@mikezimmerman9547]

I used to work at Country Kitchen back in the 80's. We had a burger that we put a really cheap tartar sauce on (literally mayo and relish mix). I always thought I hated Tartar sauce - never tasted it but it was one of those kid things. One day we had a walk-out and my boss asked me if I wanted the burger the guy ordered on my break. I ate it and fell in love with Tartar sauce on burgers. I don't know about you all's discussion on Remoulade being tartar or not, but this looks awesome, and I'll bet its off the chart on burgers.

[@aquamarynqa]

I love French fries with tartar sauce! It elevates them to a totaly different level :3

[@urbanepidemic]

Chef John even makes something as simple as condiments look absolutely outstanding.

[@00Emerald00]

Chef John, your cleverly humorous comments make %50 of all your videos! I love your recipes and your wit!

[@Apocalypz]

Not only do I enjoy your recipes, but I must always complete a 15 sec "rewind" because I've been laughing well too hard to hear your instruction. Anchovy paste, for example. I do so enjoy your videos! Thank you so so much.

[@georges4037]

Made this tonight......Phenomenal sauce for fried fish, fried shrimp, crab cakes, and anything else you add tarter sauce too. Great recipe Chef!!!

[@MrKirby365]

i am going tobe honest chef i hate bread and butter pickles but i will still try this recipee i trust you chef

[@jesperfrankandresen]

My heart melted when i saw the title. Remoulade is bought and sold in all stores in denmark! The recipe here is making a cucumber, onion, selleri, taragon relish mixed with karry, mustard powder. And then combined with mayo. Over here it always has a yellow green colour and is eaten most commonly with fried fish, hamburgers, hotdogs, pate' and roast beef. We translate it to tartar sauce when explained to english talking people.

[@gracereds4353]

Thank you chef John. You always make my day.

[@danwilliams1920]

I made this yesterday in preparation of the deep fryer that is coming in two days in which we will make Chef John's fish and chips recipe. Today I could not resist giving it a try, and so made it to go with some cheap frozen fish sticks from the grocery store. It is an absolutely delicious and sophisticated condiment I can highly recommend. I made it exactly to the specifications listed on the website, and I see no reason to deviate from that recipe at all. This will be my go-to tartar sauce from now on. One thing I really like about it is it has a very mild, almost umami flavor, which can easily be livened up with a squeeze of lemon applied to the fish or crab cakes or whatever you're applying this condiment to, if you feel it needs it. I tended to apply lemon juice to my fish sticks about half the time, and found that without it it was also quite delicious. Again I do highly recommend this recipe. You will definitely get the sense that you're being spoiled with a tartar sauce of a higher order.

[@frankkolton1780]

I was out of anchovy paste, so I subbed a 1/2 teaspoon of some asian fish sauce, the stuff that smells like an Arthur Treacher's Fish & Chips dumpster in July. It came out great.

[@debc7341]

🤣very descriptive…😜

[@imd1super615]

Not heard that restaurant name in 40 years.

[@silentj624]

Fish sauce is so damn good. When I'm in a pinch I use it in 50 cent Ramen with an egg and it's THE best.

[@thelasttaarakian]

@@silentj624 its really not worth using.

[@Craigskitchen360]

Chef John, your pauses and voice annoy me but the quality of your videos are top shelf! You know how to take a product and teach baby! You are a genius

[@andyroid5028]

*Chef John, you're a national treasure!*

[@ace625]

Here in France I see this most often with shredded celeriac (usually without pickles). Good stuff!

[@chitramoontarot]

Mmm just made this and it tastes so yummy!! I totally get why you need to refrigerate it. It really brings out the taste. I'm making your salmon cakes later. Can't wait!! Thanks Chef John!!

[@nunya148]

Just made this & man was this SOOOO good!! The capers & the dijon mustard gave it a GREAT kick!!!!!! 😉😉😉

[@msgypsyqueen]

"Super attractive going into the bowl..." Lol!! .. That's exactly what I was thinking.. "Oh, thats lovely" lol

[@ksweetopia]

Nlmp?0l ?ll i Kk 8th, kk* 8 busól 0m

[@tkcollins583]

😭😭😭🤣🤣🤣🤣🤣

[@dianemilligan3839]

Chef John ... thank you for all your delicious recipes, especially this one and your fresh salmon cakes. I can't wait to give them a try. :)

[@aapex1]

EUREKA!!!!!! Made it, love it, had some leftover. Making salad and had a hankerin for Thousand Island. I mixed in a little Ketchup and BOOM! THE best I've ever had. I highly recommend.

[@bulldoglove7631]

If Chef John wasn't a Chef, he'd be a comedian. Oh wait, he's a special breed-- he's both! Duuuude you are so awesome :D Been following your vids for years, def was a pleasant, well-rounded dose of cooking fun during lock-down times. We were determined to follow your recipes lol! Your content is timeless :D

[@evelynvega1730]

If I win the lottery, I will ask you to be my personal chef cause I love how you put everything together. I’m too lazy to get all those ingredients. Thank you for the video.

[@Unacuncunaamarilla353]

this is the best cooking channel!!! i'm an experienced cook so to me you overexplain the recipes but you are so so nice that I just enjoy listening!!

[@SmokyRibsBBQ]

Chef John, you totally cracked me up when you were adding in the anchovy paste, but that looks like one awesome Remoulade sauce. I'm from the south, and not that far from New Orleans, and this is the very first time I've heard anyone say, that Remoulade sauce is the same thing as tartar sauce. Either way, I'll be trying this soon ;) Thanks Chef John!

[@SmokyRibsBBQ]

Lol Paula :D

[@yakuzelizard]

I thought the same thing...45 mins from New Orleans

[@SmokyRibsBBQ]

I actually live in Gulfport MS, and only a short drive to New Orleans, but was raised on this kind of food, and make it quite often

[@slobomotion]

If you can get kohlrabi and want to take the time to shred it, this sauce with it makes the best salad. This will also work with ordinary celery, et c.

[@danwilliams1920]

Made it to exact specifications today. It truly is absolutely delicious.

[@debc7341]

This a delish recipe😋I used it for salmon cakes but in the future I’m going to try it as an alternative for shrimp cocktail sauce, for fresh shrimp. It’s so good I could almost eat it all by itself❤️

[@timthompson8297]

I like your humor. Makes your videos even better.

[@getawaydc]

Love you Chef John. Your videos are my fave cooking videos.

[@camouflagejumpsuit]

Whenever I gave my girls fish sticks, I made them a dipping sauce of sour cream, mayo, small capers, lemon, salt and pepper. They loved it!

[@asmrrivers5028]

In Europe we also add finely chopped hard boiled eggs in the remoulade/tartare sauce. Delicious! To my knowledge that's the original French way of making it.

[@danwilliams1920]

My favorite sauce recipe from Chef John. This stuff is seriously delicious.

[@WobblesandBean]

SO eating this with fish and chips tomorrow night!

[@RoninDee]

zazinoth This is still the internet after all...

[@slobomotion]

I have enjoyed visiting the UK for decades and never, ever ate a fish 'n' chips there (nor a curry!). It was even exotic food in my day in the USA!

[@WobblesandBean]

...Seriously?

[@CarlosAugustoMouraguto]

waiting for the invite ;)

[@WobblesandBean]

Carlos Augusto Moura Hmm. I wonder what Isadora would say about your treatment of women.

[@iansaunders67]

Or cod, haddock, yellowtail, flounder, hake, red fish, claims, scallops, squid, the list goes on. Recommend wild caught. Mmmmm! We break our backs to bring you the best here in New Bedford. Thanks Chef John!

[@denniscostabile4264]

Great! So many layers of flavor. It's hard to keep so many ingredients in stock at my house though.

[@jamesbrowne6351]

My favorite cook. Love the versatility.

[@synapsenfick8762]

This goes great with Roastbeef, too.

[@lowdown3007]

yup, I like to add horseradish to my tar tar... or more like tar tar to my horseradish 'cuz i just like that balance better.

[@chuckingham541]

My wife made this sauce for your salmon patties---THE BEST!!! Thanks

[@beverlytipton9037]

The best "real" mayonnaise is "Blue Plate" in our opinion. We love it so much, that's the only mayo we use on sandwiches or in recipes for pasta, potato or pea salad, dips & sauces too. Yummm

[@jadebell550]

It was free fishing day in California and we got some nice fish for fish n chips . I really needed a tarter sauce recipe .. 🙏

[@adifferentcraig]

The subtle jokes along the way are my favorite. This video’s winner was the comment made while adding anchovy paste 😂

[@youarenowdark]

You are the golden god of your remoulade!

[@iamenvymetoo]

I made this and with some modifications it was delicious. I added some plain greek yogurt to thicken it up and remove some of the mayo taste. Guest at the party complimented me on it.

[@Rapidestsubset9]

Love this recipe. We had it with our catfish and small month bass. My friends and family loved it. Thank you for the video.

[@LongBeachLifestyles]

Brilliant! Another great video by the master of brevity. You say everything I need to get the job done in the shortest amount of time without leaving anything necessary unsaid. (Except the quip on the anchovy)LOL

[@johnnyeno1]

hey chef john...do not forget that you have greek fans too..!!... so for your new 1000 Food Wishes videos...I wish of some chef John's made greek recipes..!!

[@gigiwilliams9093]

Looking forward to making this..thanks

[@urfan7850]

Thanks for the recipe! Amazing!

[@chelsabailey1018]

Looks fantastic!!! Will definitely try!!!

[@seancoyote]

If you are wondering what mayo he was talking about because you aren't east of the Rockies, it's Best Food. I moved from the East and was scared because my favorite mayo wasn't here, but it was, had to do some label reading on some blue labels that looked speciously similar. The east coast Slogan gave me a clue as well, "Bring out the Hellmann's and bring out the Best."

[@Valjean666dk]

Remoulade is massive in Denmark. Burgers, hotdogs, frikadeller(Danish meatballs), french fries, various types of fish, all kinds of open face sandwiches (smørrebrød) are all improved by some remoulade. It's not as sauce though, but a bit thicker, and comes as a bottled condiment like ketchup. It's great for balancing out the sweetness and sourness of ketchup. And I personally like to mix ketchup, remoulade and Maggi Aroma (soy sauce). Lacking remoulade, mixing Hellmann's mayo and ketchup works well too.

[@irjesuslmao]

My mum makes her own tartar sauce sometimes when she feels like being fancy with fish etc. I had her show me how to make it one time because I really love tartar sauce when I like it, but a lot of the time I don't like it at all. Her recipe was very similar, but there was a squeeze or two of lemon juice in there as well, how do you feel about that as a flavour to add to a sauce like this?

[@larsleion]

Don't know if it's just the first time I notice, but the fonts and annotations at the end as well as the intro looks really good now. Good job on learning all the new software, chef ;) Also, I have only tried Remoulade of the commercial norwegian kind, so I am excited to try this sometime soon!

[@peterdoe2617]

Over here in Germany, it's very popular to finely dice a hardboiled egg into it. But I'm about to make this. And for all people, thinking about "real mayonaise": I'm making my own, too. It's easy! And I'm in control of those ingredients.

[@vintagemoss9578]

Tried it tonight with Halibut. Loved IT!

[@danwilliams1920]

Halibut? I would love some halibut. Care to donate?

[@charlotte4112]

And if you add grated celeriac then you get...celeri remoulade! Yes, the famous French salad. I made it once by replacing the mayonnaise with yogurt and it was super tasty :-).

[@tdowns]

Anchovy paste...which is super attractive going into the bowl. Everything awesome as always sir!

[@jacobvig0]

In Denmark (little country above Germany) we can buy Remoulade in bottles. The sauce is yellow (turmeric) and is used as you said - but very popular on fries etc. Mostly together with Ketchup.

[@Erinleigh116]

My mouth is watering!! Can't wait to try this

[@carterdreves6019]

Yup... I beat you to the anchovy paste squiggle joke! My Gawd you are hilarious. I have been to NOLA many, many times... and Remoulade recipes of course vary, but variety is the sauce of life. Thanks chef.

[@lightwavz]

I am assuming here that I can find the Pt Hollive Pickles next to the Smellsmans Mayonnaise in the Condiments Aisle? Or do you recommend the refrigerated Zlaziq?!

[@mothman-jz8ug]

YES! It is great on burgers, or about any kind of sandwich. (It is excellent on a good old ham and cheese.) People miss out by thinking it's just for seafood. QUESTION: The difference between remoulade sauce and tartar sauce is a tablecloth, but what if it's a vinyl table cloth? And, if actual cloth, is it remoulade with polyester, or just linen? We need to know these things.

[@mse3700]

It's a good thing you don't cook naked, because that shiny stainless steel mixing bowl is like a mirror.

[@vicp7124]

That mixing bowl appears in many of his videos. May end up in Smithsonian some day.

[@zionadore5397]

You're right. He can be seen on the sides of the stainless still pot. Lol!

[@ttrdf]

who would cook naked lol

[@ChoochooseU]

I used to play the “can I see em in the reflections and bonus points for seeing camera crew” game on other cooking shows on 📺 Not quite as fun as snarking with a friend while watching Sandra Lee make tablescrapes but ... I’ve said too much...

[@trussmonkey5910]

@@ttrdf Who doesn't?

[@London1869]

I had remoulade in New Orleans and didn't know what it was but it was delicious and everywhere.

[@aoiyuri]

You said turkey sandwich and I was reminded of the cranberry Mayo they use in Yosemite National Park. Stuff is really good and even works on roast beef.

[@Hemming-Peter-Mortensen]

I live on the outskirts of Denmark, so far out that even the crows turn around but I like the video and nobody there will notice if I take a small break from the work on my own channel, so I can place the video in a playlist, sooner or later.

[@moonstone1159]

Looks soooo good!

[@KingDoomfist]

I... I AM the Boss of my Sauce! *Walks away insanely confident*

[@hosebeatings4616]

Seconding the hamburger recommendation. I discovered this accidentally one night when I ordered a burger "with everything on it" at a little cafe that was run by foreigners and served fish. They took "everything on it" as "grab every single condiment we have, including tartar sauce, and throw it on there," and it was Glorious.

[@markw208]

Impressive. I had no idea this is what tartar sauce is supposed to resemble. All that I have ever seen is the white glop on fish sandwiches from fast food places.

[@WOMPITUS]

Tarter and remoulade are two different things in Louisiana. Tarter is for seafood and remoulade is for everything lol. Yours looks great.

[@pedmst]

Looks splendid. Not sure about capers and anchovies. Isn't it quite salty?

[@selfreflection9782]

Thank you for the recipe.

[@r0b0gam3r9]

Fish and tartar sauce is delicious. Just keep it simple.

[@XxXDragaonXxX]

thank you for showing me what I'm always eating for dinner!

[@califdad4]

I haven't figured out how they do it, but the tartar sauce at Red Lobster is wonderful, its the best I have ever had

[@ginadisbrow9324]

This looks so delicious! I keep watching the seafood market hoping the price of fresh lump crab will come down, but they're keeping it sky high. And I desperately don't want to settle for canned! I guess if I really want to try this recipe (and I do), I'll have to just fry some shrimp or fish.

[@irfan_buzz]

Very nice recipe sir - I have a question- can I skip onion - and add orange juice- - I have always making with orange juice it was very delicious-

[@knifeforkandaspoon]

I don't have a remoulade bowl, can I use a tartar sauce bowl in its stead?

[@y2ksw1]

In fact it's so delicious I fall for it too often 😄

[@DomSchu]

The way we make this at Midwest fish fry joints is 3 parts mayo to one part pickle relish and a good amount of dried dill.

[@acbeaumo]

In other words, your standard, boring tartar sauce.

[@aiddogg3]

+Andrew Beaumont most likely

[@ChandraR4u]

Looks yummy.....

[@thorgarbinwessel-kjenner7736]

I love the way you talk. :)

[@danimillistudio]

Love it

[@e8ghtmileshigh1]

I love you Chef John

[@SvenBolin]

Excellent

[@clydeblair9622]

Nothing's authentic, this is America. That's why I like your broadcasts.

[@philipstreechon4523]

this is the best ever

[@farhanahkhan03]

Hi, chef. What is a great substitute for tarragon? I am from Trinidad and cannot find it anywhere in my local supermarkets. 😅

[@Boscofriend]

Great episode! Yes, tartare sauce on a burger is nice.

[@andy16005343]

This looks 'almost' as easy as buying tartar sauce. I think, therefore, I shall try it.

[@bloodandwinearered]

Thanks for this. With the salmon cakes this makes a perfect dinner for my vegetarian friend that eats fish. I too shall enjoy it thoroughly

[@emrecataloluk79]

Hello, i wonder if you can use oregano or dried thyme instead of terragon for that sauce? Thank you

[@richardwoods4821]

Silly question perhaps but would pickle brine work in place of the vinegar for the reduction?

[@WolfieSilveira]

In Denmark we also have Remolade, but it's not a sauce, more like a dressing that goes with sausages or hot dogs like ketchup or mustard. Oh and it's yellow here. but it do contain about the same things like this recipe :)

[@keenedge100]

Wouldn't you say that your Danish remoulade "dressing" is the same consistency as our American remoulade "sauce" and are actually the same thing?

[@pushkina1224]

keenedge100 It's the same.

[@WolfieSilveira]

maybe I dont know

[@MarkGraydk]

keenedge100 It's just a slightly different variant. Turmeric is added for color, sometimes also curry powder. Some also contain cabbage, especially the store-bought versions.

[@alexamheying8487]

+David Kramme Thank you. Nothing but love for Chef John. Jus' sayin'. Its a subjective art.

[@Squiddlezz]

This looks totally yummy chef John! Must try this out next time I make salmon cakes ^^

[@maryandchild]

it's very interesting that chef john still calls it 'hellmans' since hellmans mayo is called 'best foods mayo' on the west coast

[@jharri1]

but it is still Hellman's east of the rockies.

[@gitaxias]

oh ma godd! I am actually drooling while I watched this!

[@barnaliskitchen]

Thats looking so good !!

[@Sabel12]

I love the Danish style Remoulade with curry and nicer colour.

[@GroundThing]

Honestly never thought about using it on a burger, but in hindsight, it's not too far off from a fancier Big Mac sauce, just with the mustard scaled back, so I bet it'd go great.