Rémoulade Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Start with a base of Mayonnaise. If you like a little more briny flavor, add 2 teaspoons capers to the mix. You can substitute dill pickle for cornichons (tiny gherkin pickles).


12 servings (serving size: about 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Fat 14.4 g
Satfat 1.5 g
Monofat 9 g
Polyfat 3.5 g
Protein 0.2 g
Carbohydrate 0.3 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 0.1 mg
Sodium 60 mg
Calcium 2 mg


3/4 cup Mayonnaise
2 teaspoons finely chopped onion
2 teaspoons chopped cornichons
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chives


1. Combine all ingredients in a medium bowl, and stir well.

David Bonom,

Cooking Light

November 2010
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