This French mayonnaise variation elevates classic recipes with its delicate herb infusion. I’ve refined this classic sauce to balance richness and freshness perfectly.
Use it to enhance seafood, sandwiches, or salads. The smooth, creamy base pairs beautifully with the bright, aromatic herbs.
Ingredients for Remolaude Sauce
Ten ingredients transform classic mayo into this elegant French herb sauce for seafood and more.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥄 | 1 ½ cups | High-quality, full-fat preferred |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped flat-leaf variety |
| Fresh Chives 🌱 | 2 tbsp | Finely minced for even distribution |
| Fresh Tarragon 🍃 | 2 tbsp | Finely chopped, French tarragon ideal |
| Fresh Dill 🌿 | 1 tbsp | Finely chopped, stems removed |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, strong variety preferred |
| White Wine Vinegar 🍷 | 1 tbsp | Mild, good quality for balance |
| Capers 🫒 | 2 tbsp | Drained and finely chopped |
| Shallot 🧅 | 2 tbsp | Finely minced for subtle flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The mayonnaise base is non-negotiable here—Hellmann’s or Duke’s give you that perfect creamy texture. Fresh herbs are key, so hit up Whole Foods or your local farmers market for the vibrant stuff (the good kind, not the sad wilted bunches at the back of the produce section). Tarragon can be tricky to find, but it’s worth the hunt—it’s doing most of the flavor heavy lifting.
No tarragon? Dried at one-third the amount works, but fresh is ideal. Swap capers for chopped cornichons if that’s what you’ve got. Dijon mustard adds that little kick—Grey Poupon is classic, but any strong Dijon will do. If you’re out of white wine vinegar, apple cider vinegar in a pinch (just use a touch less).
This keeps 5 days in the fridge—press plastic wrap right on the surface to prevent browning. Freezing isn’t ideal (herbs lose their punch), but it’ll hold for 1 month if you must. Stir well before using.
Why You’ll Love This Recipe
- No Chop Struggle: I just snip the chives and dill with kitchen shears—no knife skills required.
- Bright Herb Punch: The tarragon and parsley give it that fresh, slightly peppery kick that cuts through rich dishes.
- Dinner’s Secret Sidekick: I dollop it on grilled chicken, fish, or even hard-boiled eggs for an instant flavor boost.
- Keeps Like a Champ: Honestly, it tastes even better the next day and stays fresh in the fridge for up to a week.
Step-by-Step Instructions for Remolaude Sauce
This classic French sauce comes together quickly with precise technique and fresh herbs.
Step 1: Prepare the Aromatic Base
In a medium bowl, combine the 2 tbsp Shallot, 0.25 cup Fresh Parsley, 2 tbsp Fresh Chives, 2 tbsp Fresh Tarragon, and 1 tbsp Fresh Dill. I like to finely mince everything together on my cutting board first—this ensures uniform texture and maximum flavor infusion.
The shallot provides a subtle, sweet allium base, while the combination of parsley, chives, tarragon, and dill creates that signature French herb complexity. Make sure all herbs are fresh; dried versions won’t deliver the bright, vibrant character this dish requires.
Step 2: Incorporate the Tangy Elements
Add the 2 tbsp Capers, 1 tbsp Dijon Mustard, 1 tbsp White Wine Vinegar, and 1 tbsp Lemon Juice to your herb mixture. Stir thoroughly to combine. The capers add a briny punch, while the mustard provides depth and a slight sharpness.
The vinegar and lemon juice brighten the mixture and cut through the richness of the mayonnaise. I always use fresh lemon juice—bottled lacks the zesty complexity that makes this sauce special. Let this mixture sit for 5 minutes to allow the flavors to meld.
Step 3: Fold in the Mayonnaise
Add the 1.5 cups Mayonnaise to the herb and tangy element mixture. Using a silicone spatula, gently fold everything together until just combined. Be careful not to overmix—you want to preserve the creamy texture of the mayonnaise while ensuring even distribution of the herbs and other ingredients.
I prefer full-fat, high-quality mayonnaise for this recipe. It provides the rich, velvety base that carries all the bright, herbal flavors. The sauce should look speckled with herbs and capers, not uniformly blended. This visual element is part of its charm.
Step 4: Chill and Let Flavors Develop
Cover the bowl and refrigerate the sauce for at least 1 hour. This chilling time is crucial—it allows the flavors to fully develop and meld together. The herbs will infuse the mayonnaise base with their aromatic qualities, and the tangy elements will mellow slightly.
I’ve found that the sauce tastes even better after 24 hours in the fridge. The flavors deepen and become more cohesive, making it an excellent make-ahead option. Give it a good stir before serving to redistribute all the ingredients evenly.
Pro Tips For Making Remolaude Sauce
- Chill the Mayo: I learned this the hard way—warm mayo makes the sauce thin and sad. Pull your mayonnaise from the fridge 10 minutes before mixing, but don’t let it sit out too long or it’ll separate.
- Finely Chop Herbs: Sounds tedious, but it works: the smaller the pieces of parsley, chives, tarragon, and dill, the more evenly they distribute and the better the texture. A sharp knife and a quick rock-chop motion save time.
- Skip the Dried Stuff: My grandmother swore by this, and she was right: fresh herbs are non-negotiable here. Dried tarragon or dill will taste flat and gritty—just don’t do it.
- Mix Just Before Serving: After making this too early a few times, I finally figured out the herbs start to wilt and the colors dull if left sitting. Stir everything together no more than 30 minutes before you plan to use it.
Serving Suggestions for Leftovers
Seafood Pairings
This sauce shines with cold poached salmon or steamed asparagus. I drizzle 2 tbsp over 6 oz of salmon for a light lunch. The herb notes complement the fish beautifully without overpowering it.
Sandwich Enhancer
Spread 1-2 tbsp on crusty baguettes for a French-inspired sandwich. It pairs perfectly with grilled chicken, roast beef, or even a simple tomato and lettuce combo. The creamy texture holds everything together. 🥪
Salad Dressing
Thin it with 1-2 tbsp white wine vinegar to create a lush salad dressing. Toss with mixed greens, hard-boiled eggs, and cherry tomatoes. The herbs add a sophisticated touch to any green salad.
Dip for Veggies
Serve as a dip for raw or blanched vegetables like carrots, cucumbers, and bell peppers. I love it with endive leaves for a crisp, refreshing contrast. The tangy capers balance the sweetness of fresh veggies.
Grilled Meats
Use it as a finishing sauce for grilled chicken or lamb chops. Brush 1 tbsp on each piece during the last 2 minutes of cooking. The heat mellows the herbs while keeping their brightness intact.
Elegant Garnish
Dollop a small amount on top of deviled eggs or as a garnish for soups. A 1 tsp spoonful adds a pop of flavor and visual appeal. It transforms simple dishes into restaurant-worthy presentations. ✨
Nutrition Facts
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Use dried herbs in a 1:3 ratio (dried to fresh). Fresh herbs are preferred for the brightest flavor. Dried tarragon works better than dried parsley or dill.
How long does it keep in the fridge?
Store in an airtight container for up to 5 days. Press plastic wrap directly on the surface to prevent browning. Stir before using.
Can I make this sauce ahead of time?
Yes! It tastes even better after 24 hours as flavors meld. Prepare up to 2 days in advance for optimal taste.
What if I don’t have capers?
Substitute with 1 tbsp chopped cornichons or 1 tsp caper brine. Both add the needed briny tang.
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