Mayonnaise additionnée de moutarde et parfois de câpres, de fines herbes hachées. Céleri rémoulade.


This classic French sauce is made by combining MAYONNAISE (usually homemade) with mustard, CAPERS and chopped GHERKINS, herbs and ANCHOVIES. It’s served chilled as an accompaniment to cold meat, fish and shellfish.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.