How to Make Tartar remoulade sauce

• In a bowl, add the mayonnaise, chopped capers, finely chopped gherkins, and fresh parsley.
• Stir in the Dijon mustard and lemon juice.
• Mix all the ingredients together until well combined.
• Season with salt and pepper to taste, adjusting the flavors according to your preference.
• Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

Tartar remoulade sauce is traditionally served as a condiment with fried or grilled seafood dishes such as fish and shrimp. It can also be served with fried chicken, poached salmon, or as a dip for fresh vegetables.

Tartar remoulade sauce is a delightful condiment that adds a tangy and savory flavor to various dishes. Its creamy texture, combined with the brininess of capers and gherkins, makes it a perfect complement to seafood and other protein-based dishes.

Facts about the sauce:

1. Tartar remoulade sauce is believed to have originated in France, and it is closely related to traditional tartar sauce.
2. The term “remoulade” comes from the French word “remoudre,” which means “to grind” or “to pound,” referring to the grinding or pounding of the ingredients in the sauce.
3. The sauce is an emulsified sauce, meaning it combines oil and water-based ingredients (mayonnaise and lemon juice) into a stable mixture.
4. It is a versatile sauce that can be customized with additional herbs and spices, such as tarragon, chives, or paprika, to suit different tastes and dishes.
5. Tartar remoulade sauce is easy to prepare and can be stored in the refrigerator for several days, making it a convenient option for enhancing the flavors of various meals.