Though the sauce is classically French, it has taken on several regional variations over the years and is especially popular in Creole and Cajun cuisine. The creamy, tangy, and aromatic sauce pairs well with various foods like fries, crab cakes, or po’boy sandwiches.
1 large fresh egg yolk
1 teaspoon whole-grain mustard
2 teaspoons white wine vinegar
¾ cup neutral oil (vegetable, sunflower or canola)
4 tablespoons finely chopped sweet pickles
2 tablespoons finely chopped capers
2 tablespoons finely chopped fresh tarragon
1 teaspoon finely chopped shallot
1 teaspoon finely chopped fresh chives
1 teaspoon curry powder
Sea salt, to taste
In a medium-sized bowl set over a folded towel for stability, whisk together the egg yolk, mustard, and vinegar.
Slowly add the oil drop by drop while whisking constantly. Once the mixture starts to thicken, increase the oil to a steady stream while whisking to emulsify.
Stir in the pickles, capers, tarragon, shallot, chives, and curry powder. Season to taste with sea salt.
Transfer the remoulade to a glass jar and refrigerate until ready to use.
Serve as a condiment or dipping sauce with meats, seafood, sandwiches, fried vegetables, or eggs.