Know what’s on your plate
Rémoulade
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 295 kcal —
- Protein 0.8 g 2%
- Carbohydrate 14 g 5%
- Fat 26 g 33%
- Saturated fat 1.6 g 8%
- Fibre 1.2 g 4%
- Sugars 12 g —
- Sodium 205 mg 9%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 7.3 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.03 µg 0%
- Vitamin E 6.4 mg 43%
- Vitamin K 42.1 µg 35%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0.09 mg 2%
- Vitamin B6 0.02 mg 1%
- Biotin (B7) 2.1 µg 7%
- Folate (B9) 5.2 µg 1%
- Vitamin B12 0.12 µg 5%
- Choline 8 mg 1%
Minerals
- Calcium 26 mg 2%
- Iron 0.28 mg 2%
- Magnesium 7.2 mg 2%
- Phosphorus 22 mg 2%
- Potassium 92 mg 2%
- Zinc 0.13 mg 1%
- Copper 0.02 mg 2%
- Manganese 0.06 mg 3%
- Selenium 0 µg 0%
- Iodine 0 µg 0%
Similar foods
- Remoulade saucediluted with sour cream288 kcal / 100 g
- Quark remoulade sauce199 kcal / 100 g
- Remoulade fatreduced219 kcal / 100 g
- Mayonnaise716 kcal / 100 g
- Tartare sauce299 kcal / 100 g
- Vegan mayonnaise587 kcal / 100 g
- Chili mayonnaise433 kcal / 100 g
- Tartare tartar sauce388 kcal / 100 g
- Tartar sauce527 kcal / 100 g
Questions about Rémoulade
What is rémoulade?
Rémoulade is a cold, mayonnaise-based sauce, usually sharpened with mustard and flavoured with ingredients such as chopped pickles, capers, herbs or anchovies. Recipes range from the French style to spicier versions served in Louisiana.
How do you make rémoulade for celeriac salad?
Mix mayonnaise with Dijon mustard, lemon juice, chopped capers and parsley, then fold in finely grated or matchstick-cut celeriac. Leave it to stand in the fridge for about 20 minutes so the celeriac softens slightly and takes on the dressing.
What do you serve with rémoulade?
It is a classic partner for cold roast beef and fried fish, and goes well with prawns, chips and crisp vegetables. In France, celeriac rémoulade is often served as a starter or side salad.
How long does homemade rémoulade keep in the fridge?
Keep it in a clean, sealed container at 4 °C or colder and use it within two days, especially if it contains homemade mayonnaise. Don’t leave it at room temperature for more than two hours.
Can you use tartare sauce instead of rémoulade?
Yes, particularly with fried fish: both are cool, tangy mayonnaise-based sauces, often with chopped pickles and herbs. Tartare sauce is usually more defined by its pickles and capers, while rémoulade may include mustard, anchovies or other seasonings.
What can you use instead of rémoulade?
For fish or seafood, tartare sauce is the closest ready-made swap. For a lighter-tasting dressing on celeriac, mix plain yoghurt with mustard, lemon juice, chopped capers and parsley.
Is rémoulade eaten hot or cold?
It is served cold, not cooked. Spoon it over food just before serving, or serve it alongside fried fish, prawns or roast meat.
Source: Frida (Denmark) 1968 · per 100 g · carbohydrate per EU label, fibre excluded
