How to make Remoulade

Why cooks start here

Remoulade is cooked the way northern German fish tables cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Remoulade in northern Germany is a staple at fish tables, where its creamy texture and tangy notes complement the fresh catch of the day. Traditionally, this dish is prepared with a no-nonsense approach, using butter or clarified butter without a fuss. Salt is added by feel, and second helpings are encouraged, embodying the unpretentious hospitality typical of the region. The taste is a harmonious blend of creamy mayonnaise, the acidity of pickles and capers, and the subtle bite of mustard and lemon juice. Fresh parsley adds a touch of herbal brightness, while fine sea salt and black pepper bring it all together. This remoulade pairs perfectly with fish, offering a comforting yet vibrant contrast to the meal.