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Pickle remoulade with mustard and smoked paprika
A quick remoulade-style sauce with dill pickles, capers, mustard and smoked paprika, useful beside potatoes or in sandwiches.
In this guide5 sections
Give the sauce a job
This remoulade-style sauce is built for food that benefits from a strong seasoning: a potato wedge, a bean patty or a filled sandwich. Mustard, capers and smoked paprika make it more assertive than the parsley-led tartar sauce. We keep the paprika measured because a large shake can make a small bowl taste dusty.
Yield: about 280 g, or 6 sauce servings. Prep time: 15 minutes. Cook time: 0 minutes. The recipe uses prepared mayonnaise and ready-to-eat pickles. It is a cold kitchen sauce, not a preserving recipe, even though several of its ingredients came from jars.
Ingredients
- 150 g (5 oz) shop-bought mayonnaise
- 80 g (3 oz) drained dill pickles
- 15 g (1 tablespoon) drained capers
- 15 g (1 tablespoon) wholegrain mustard
- 10 ml (2 teaspoons) lemon juice
- 10 g flat-leaf parsley, chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Method
- Drain the pickles and capers well, then chop both finely. Keep the caper pieces especially small so their saltiness spreads through the sauce instead of arriving in isolated mouthfuls.
Finely chop the capers so their saltiness spreads through the sauce. - Stir the mayonnaise and wholegrain mustard together in a bowl. Add the smoked paprika and black pepper, then stir until there are no dry streaks of spice around the edge.
Stir away the dry paprika streaks before adding the chopped ingredients. - Add the lemon juice gradually while stirring. The sauce should remain thick enough to hold the chopped ingredients rather than letting them sink into a loose liquid.
- Fold in the pickles, capers and parsley. Scrape the bottom of the bowl and fold again; the paprika colour helps show where the mixture is not yet evenly combined.
Scrape the bottom and fold until the colour and chopped ingredients are even. - Cover and refrigerate for 10 minutes if possible, then taste alongside the food you intend to serve. Spread a thin layer first when filling a sandwich; extra sauce is easier to add than to remove.
When it tastes too forceful
A heavily seasoned sauce can seem excessive when tasted alone. Check it on a small piece of the intended food before changing it. If it still dominates, mix a spoonful of sauce with a spoonful of plain mayonnaise in a separate dish and decide whether you want that milder balance.
Keep the chopped ingredients genuinely fine for sandwiches. Bigger pickle chunks are enjoyable in a salad but can drag through soft bread when you spread the sauce. Wholegrain mustard already supplies enough visible texture.
Use parsley-and-caper tartar sauce when you prefer a simpler parsley flavour. A small spoonful of this remoulade can sit beside cold pickle and cheese snacks.
Make it close to the meal
Refrigerate promptly in a closed container. This is a small, two-day batch; follow any shorter storage instruction on the ingredients you used.
Keep cold during storage and serving; see the recipe library’s storage guidance.
Keep the jar open
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