Remoulade Sauce Recipe - How to Make Fancy Tartar Sauce

[mikezimmerman]

 I used to work at Country Kitchen back in the 80's.  We had a burger that we put a really cheap tartar sauce on (literally mayo and relish mix).  I always thought I hated Tartar sauce - never tasted it but it was one of those kid things.  One day we had a walk-out and my boss asked me if I wanted the burger the guy ordered on my break.  I ate it and fell in love with Tartar sauce on burgers.  I don't know about you all's discussion on Remoulade being tartar or not, but this looks awesome, and I'll bet its off the chart on burgers.  

[urbanepidemic]

Chef John even makes something as simple as condiments look absolutely outstanding.

[aquamarynqa]

I love French fries with tartar sauce! It elevates them to a totaly different level :3

[Emerald]

Chef John, your cleverly humorous comments make %50 of all your videos! I love your recipes and your wit!

[georges]

Made this sauce for fried fish, fried shrimp, crab cakes, and anything else you add tarter sauce too. Great recipe Chef!!!

[Apocalypz]

Not only do I enjoy your recipes, but I must always complete a 15 sec "rewind" because I've been laughing well too hard to hear your instruction. Anchovy paste, for example. I do so enjoy your videos! Thank you so so much.

[frankkolton]

I was out of anchovy paste, so I subbed a 1/2 teaspoon of some asian fish sauce, the stuff that smells like an Arthur Treacher's Fish & Chips dumpster in July. It came out great.

[andyroid]

*Chef John, you're a national treasure!*

[gracereds]

Thank you chef John.
You always make my day.

[danwilliams]

I made this yesterday in preparation of the deep fryer that is coming in two days in which we will make Chef John's fish and chips recipe. Today I could not resist giving it a try, and so made it to go with some cheap frozen fish sticks from the grocery store. It is an absolutely delicious and sophisticated condiment I can highly recommend. I made it exactly to the specifications listed on the website, and I see no reason to deviate from that recipe at all. This will be my go-to tartar sauce from now on. One thing I really like about it is it has a very mild, almost umami flavor, which can easily be livened up with a squeeze of lemon applied to the fish or crab cakes or whatever you're applying this condiment to, if you feel it needs it. I tended to apply lemon juice to my fish sticks about half the time, and found that without it it was also quite delicious. Again I do highly recommend this recipe. You will definitely get the sense that you're being spoiled with a tartar sauce of a higher order.

[dianemilligan]

Chef John ... thank you for all your delicious recipes, especially this one and your fresh salmon cakes. I can't wait to give them a try. :)

[jesperfrankandresen]

My heart melted when i saw the title. Remoulade is bought and sold in all stores in denmark! The recipe here is making a cucumber, onion, selleri, taragon relish mixed with karry, mustard powder. And then combined with mayo. Over here it always has a yellow green colour and is eaten most commonly with fried fish, hamburgers, hotdogs, pate' and roast beef. We translate it to tartar sauce when explained to english talking people.

[ace]

Here in France I see this most often with shredded celeriac (usually without pickles). Good stuff! 

[aapex]

Made it, love it, had some leftover. Making salad and had a hankerin for Thousand Island. I mixed in a little Ketchup and BOOM! THE best I've ever had. I highly recommend.

[chitramoontarot]

Mmm just made this and it tastes so yummy!! I totally get why you need to refrigerate it. It really brings out the taste. I'm making your salmon cakes later. Can't wait!! Thanks Chef John!!

[msgypsyqueen]

"Super attractive going into the bowl..." Lol!! .. That's exactly what I was thinking.. "Oh, thats lovely" lol

[Craigskitchen]

Chef John, your pauses and voice annoy me but the quality of your videos are top shelf! You know how to take a product and teach baby! You are a genius

[nunya]

Just made this & man was this SOOOO good!! The capers & the dijon mustard gave it a GREAT 😉😉😉

[timthompson]

I like your humor. Makes your videos even better.

[SmokyRibsBBQ]

Chef John, you totally cracked me up when you were adding in the anchovy paste, but that looks like one awesome Remoulade sauce.  I'm from the south, and not that far from New Orleans, and this is the very first time I've heard anyone say, that Remoulade sauce is the same thing as tartar sauce.  Either way, I'll be trying this soon ;)  Thanks Chef John!