Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.
Celery stalks, 12 oz./350g
Onion, one whole, approx. 12 oz/350g
Capers, 2 oz./60g., WELL DRAINED
Parsley, chopped, 1/2 cup/125ml
Dijon mustard, 2 oz./50g
S+P as needed
Lemon juice, 2 oz./60ml.
Mayonnaise, 2 cups/500ml.
Process the celery and the onion simultaneously via sous vide, 183F/84Cx1 hour.
Shock cold to 70F/21C and refrigerate to 40F/4C. Peel onion and chop into small dice.
Chop the celery into small dice. Combine the onion, celery, and remaining ingredients and season to taste. Remoulade is frequently spicy hot, but I recommend leaving that up to the preparer’s discretion. Not everyone is so tolerant of “heat.”
The flavors and textures are a perfect compliment. Remoulade goes well with any fish, but the crispy bite of the sauce doesn't always complement the softer texture of fish prepared by other means. This sauce is a response to that need.