ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tarragon-Mustard Rémoulade

Photo: Jennifer Causey
Active time 6 mins
Total time 6 mins

Serves 4 (serving size: about 4 tsp.)

A rémoulade is a popular French condiment that shows up in lots of culinary traditions today. We like it with fried green tomatoes or fish cakes, but don't overlook the aioli- or mayonnaise-based spread for beef and pork dinners. Most rémoulades are chunky, with bits of garlic, onion, or capers tucked into a creamy base. In this one, we're adding a bit of tang to canola mayo with Dijon mustard and tart whole-grain mustard. You can mix this spread up just before serving dinner, or for a better flavor, give it time to rest and chill.


  • 1/4 cup canola mayonnaise
  • 1 tablespoon 2% reduced-fat milk
  • 1 teaspoon finely chopped shallots
  • 1/2 teaspoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon whole-grain mustard
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon drained, rinsed, and chopped brined capers
  • 1/4 teaspoon minced fresh tarragon
  • 1/4 teaspoon tarragon vinegar
  • Dash of black pepper
  • Dash of hot sauce

Nutrition Information

  • calories 41
  • fat 3.8 g
  • satfat 0.1 g
  • monofat 2.3 g
  • polyfat 1.4 g
  • protein 0.0 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 150 mg
  • calcium 6 mg
  • sugars 0 g

How to Make It

  1. Combine all ingredients in a small bowl. Chill until ready to use.