Check out the recipe: www.allrecipes.com/Recipe/239540/Chef-Johns-Remoulade-20/

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.

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

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.

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

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

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

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.

Thank you chef John. You always make my day.

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

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.

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

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.

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

EUREKA!!!!!! 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.

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

My wife made this sauce for your salmon patties---THE BEST!!! Thanks

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!!

In Europe we also add finely chopped hard boiled eggs in the remoulade/tartare sauce. Delicious! To my knowledge that's the original French way of making it.

Remoulade is massive in Denmark. Burgers, hotdogs, frikadeller(Danish meatballs), french fries, various types of fish, all kinds of open face sandwiches (smørrebrød) are all improved by some remoulade. It's not as sauce though, but a bit thicker, and comes as a bottled condiment like ketchup. It's great for balancing out the sweetness and sourness of ketchup. And I personally like to mix ketchup, remoulade and Maggi Aroma (soy sauce). Lacking remoulade, mixing Hellmann's mayo and ketchup works well too.

This goes great with Roastbeef, too.

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. :)

Great! So many layers of flavor. It's hard to keep so many ingredients in stock at my house though.

This a delish recipe😋I used it for salmon cakes but in the future I’m going to try it as an alternative for shrimp cocktail sauce, for fresh shrimp. It’s so good I could almost eat it all by itself❤️

I like your humor. Makes your videos even better.

this is the best cooking channel!!! i'm an experienced cook so to me you overexplain the recipes but you are so so nice that I just enjoy listening!!

Love you Chef John. Your videos are my fave cooking videos.

The best "real" mayonnaise is "Blue Plate" in our opinion. We love it so much, that's the only mayo we use on sandwiches or in recipes for pasta, potato or pea salad, dips & sauces too. Yummm

SO eating this with fish and chips tomorrow night!

Or cod, haddock, yellowtail, flounder, hake, red fish, claims, scallops, squid, the list goes on. Recommend wild caught. Mmmmm! We break our backs to bring you the best here in New Bedford. Thanks Chef John!

Whenever I gave my girls fish sticks, I made them a dipping sauce of sour cream, mayo, small capers, lemon, salt and pepper. They loved it!

My favorite sauce recipe from Chef John. This stuff is seriously delicious.

Over here in Germany, it's very popular to finely dice a hardboiled egg into it. But I'm about to make this. And for all people, thinking about "real mayonaise": I'm making my own, too. It's easy! And I'm in control of those ingredients.

YES! It is great on burgers, or about any kind of sandwich. (It is excellent on a good old ham and cheese.) People miss out by thinking it's just for seafood. QUESTION: The difference between remoulade sauce and tartar sauce is a tablecloth, but what if it's a vinyl table cloth? And, if actual cloth, is it remoulade with polyester, or just linen? We need to know these things.

It's a good thing you don't cook naked, because that shiny stainless steel mixing bowl is like a mirror.

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!

My favorite cook. Love the versatility.

Thanks for the recipe! Amazing!

Tried it tonight with Halibut. Loved IT!

My mum makes her own tartar sauce sometimes when she feels like being fancy with fish etc. I had her show me how to make it one time because I really love tartar sauce when I like it, but a lot of the time I don't like it at all. Her recipe was very similar, but there was a squeeze or two of lemon juice in there as well, how do you feel about that as a flavour to add to a sauce like this?

Love this recipe. We had it with our catfish and small month bass. My friends and family loved it. Thank you for the video.

If Chef John wasn't a Chef, he'd be a comedian. Oh wait, he's a special breed-- he's both! Duuuude you are so awesome :D Been following your vids for years, def was a pleasant, well-rounded dose of cooking fun during lock-down times. We were determined to follow your recipes lol! Your content is timeless :D

It was free fishing day in California and we got some nice fish for fish n chips . I really needed a tarter sauce recipe .. 🙏

I made this and with some modifications it was delicious. I added some plain greek yogurt to thicken it up and remove some of the mayo taste. Guest at the party complimented me on it.

Looking forward to making this..thanks

You are the golden god of your remoulade!

Brilliant! Another great video by the master of brevity. You say everything I need to get the job done in the shortest amount of time without leaving anything necessary unsaid. (Except the quip on the anchovy)LOL

In Denmark (little country above Germany) we can buy Remoulade in bottles. The sauce is yellow (turmeric) and is used as you said - but very popular on fries etc. Mostly together with Ketchup.

The subtle jokes along the way are my favorite. This video’s winner was the comment made while adding anchovy paste 😂

Yup... I beat you to the anchovy paste squiggle joke! My Gawd you are hilarious. I have been to NOLA many, many times... and Remoulade recipes of course vary, but variety is the sauce of life. Thanks chef.

i am going tobe honest chef i hate bread and butter pickles but i will still try this recipee i trust you chef

And if you add grated celeriac then you get...celeri remoulade! Yes, the famous French salad. I made it once by replacing the mayonnaise with yogurt and it was super tasty :-).

If I win the lottery, I will ask you to be my personal chef cause I love how you put everything together. I’m too lazy to get all those ingredients. Thank you for the video.

I am assuming here that I can find the Pt Hollive Pickles next to the Smellsmans Mayonnaise in the Condiments Aisle? Or do you recommend the refrigerated Zlaziq?!

hey chef john...do not forget that you have greek fans too..!!... so for your new 1000 Food Wishes videos...I wish of some chef John's made greek recipes..!!

Fish and tartar sauce is delicious. Just keep it simple.

You forgot to add fresh lemon juice, freeeshly chopped chives and thinly diced boiled egg to make it a traditional Remoulade. Works amazingly well with roast beef, by the way. It's even better if you make the Mayonnaise yourself.

+David Kramme Thank you. Nothing but love for Chef John. Jus' sayin'. Its a subjective art.

I... I AM the Boss of my Sauce! *Walks away insanely confident*

I live on the outskirts of Denmark, so far out that even the crows turn around but I like the video and nobody there will notice if I take a small break from the work on my own channel, so I can place the video in a playlist, sooner or later.

Thank you for the recipe.

I'm guessing if you use Miracle Whip for this, you'll be arrested and thrown in jail?

If you are wondering what mayo he was talking about because you aren't east of the Rockies, it's Best Food. I moved from the East and was scared because my favorite mayo wasn't here, but it was, had to do some label reading on some blue labels that looked speciously similar. The east coast Slogan gave me a clue as well, "Bring out the Hellmann's and bring out the Best."

You said turkey sandwich and I was reminded of the cranberry Mayo they use in Yosemite National Park. Stuff is really good and even works on roast beef.

Smellsman’s is my favorite Mayo, even better than my homemade, well not better, just more consistent!

Impressive. I had no idea this is what tartar sauce is supposed to resemble. All that I have ever seen is the white glop on fish sandwiches from fast food places.

thank you for showing me what I'm always eating for dinner!

I had remoulade in New Orleans and didn't know what it was but it was delicious and everywhere.

Thanks for the recipe .

Anchovy paste...which is super attractive going into the bowl. Everything awesome as always sir!

Looks fantastic!!! Will definitely try!!!

Nothing's authentic, this is America. That's why I like your broadcasts.

Looks soooo good!

I know 'they' say Tartar sauce does not contain bream of tartar... but if you try adding some to your recipe you will find it gives a very nice tingle to the taste buds. My Mother and Grandmother always added it to their tartar sauce-- so it has to be correct regardless of what the chefs claim.

I don't have a remoulade bowl, can I use a tartar sauce bowl in its stead?

My mouth is watering!! Can't wait to try this

In Denmark we also have Remolade, but it's not a sauce, more like a dressing that goes with sausages or hot dogs like ketchup or mustard. Oh and it's yellow here. but it do contain about the same things like this recipe :)

Tarter and remoulade are two different things in Louisiana. Tarter is for seafood and remoulade is for everything lol. Yours looks great.

The way we make this at Midwest fish fry joints is 3 parts mayo to one part pickle relish and a good amount of dried dill.

Don't know if it's just the first time I notice, but the fonts and annotations at the end as well as the intro looks really good now. Good job on learning all the new software, chef ;) Also, I have only tried Remoulade of the commercial norwegian kind, so I am excited to try this sometime soon!

Honestly never thought about using it on a burger, but in hindsight, it's not too far off from a fancier Big Mac sauce, just with the mustard scaled back, so I bet it'd go great.

I know where there is a drive in restaurant (Yes, go inside or just stay in your car and the car hop girls wait on you.) that serves most of their sandwiches with tartar sauce. Ham and cheese, burgers, and so on; It's great! Yes, it is tartar sauce, poor cousin of Remoulade. As Chef John told us in the salmon patty video, the difference between the two is a tablecloth. Customers must like it, because they have been operating in Portsmouth, Ohio for 54 years now.

Missing a tbsp Louisiana stylle hot sauce. Every Remoulade I've had was slightly pink. Looks like a good sauce though. Enjoy (and use) your recipes and videos.

this is the best ever

This looks so delicious! I keep watching the seafood market hoping the price of fresh lump crab will come down, but they're keeping it sky high. And I desperately don't want to settle for canned! I guess if I really want to try this recipe (and I do), I'll have to just fry some shrimp or fish.

Thanks for this. With the salmon cakes this makes a perfect dinner for my vegetarian friend that eats fish. I too shall enjoy it thoroughly

Chef John, when are we gonna get ya on XBMC, buddy? We already got Laura In The Kitchen but we need you too. XBMC is not complete without ya, it's almost like missing that one oh-so very special ingredient ~

I love the Danish style Remoulade with curry and nicer colour.

I haven't figured out how they do it, but the tartar sauce at Red Lobster is wonderful, its the best I have ever had

In fact it's so delicious I fall for it too often 😄

it's very interesting that chef john still calls it 'hellmans' since hellmans mayo is called 'best foods mayo' on the west coast

Seconding the hamburger recommendation. I discovered this accidentally one night when I ordered a burger "with everything on it" at a little cafe that was run by foreigners and served fish. They took "everything on it" as "grab every single condiment we have, including tartar sauce, and throw it on there," and it was Glorious.

Looks splendid. Not sure about capers and anchovies. Isn't it quite salty?

Looks yummy.....

Another excellent recipe and it really works with your salmon cakes which are also great, keep them coming - Keith UK

Okay, Chef John, I had never made this with anchovy paste. Can't make it without now... Wife and kids "hate" anchovy... they don't even know it's in there. ;-) Mmmm.

oh ma godd! I am actually drooling while I watched this!

This looks 'almost' as easy as buying tartar sauce. I think, therefore, I shall try it.

Great looking sauce. I'm thinking reduce the pickles by half, or not, and use this to mix up some tuna salad. Maybe even swap out the dill pickles with some sweet pickled peppers. Seems like it could work.

Silly question perhaps but would pickle brine work in place of the vinegar for the reduction?