No Birds Eye meal is complete without a delicious dip, and a remoulade will surely set a dinner apart. Originally a French sauce that made its way into the heart of southern USA cooking, its tangy flavours are perfectly paired with meat and fish as a sauce - and as a dinner party dip alongside salad vegetables or our chicken dippers.
It’s a great alternative to tartar sauce; try our simple remoulade recipe with our classic cod fillets for a tasty twist on traditional fish and chips, or as an added extra to homemade fish tacos. You could even pop it on the side of fish cakes and salad to liven up a healthy midweek meal – it’s an all-in-one of the flavours that work best with white fish.
Remoulade might be a new one to you, but there’s nothing fishy about it!
Our method
Cut your lemon in half and squeeze the juice into a bowl (or use a juicer)
Add the mayonnaise and Dijon mustard to the bowl
Mix in the salt, and as much ground black pepper as you like!
Finely chop up your parsley, and stir it into the bowl
Serve up with something dippable (like our chicken dippers!)
Tip!
For a properly fancy starter or side dish, combine the remoulade sauce with grated or finely chopped celeriac (a root vegetable) to make a celeriac remoulade. Use a medium-sized one (about 800g) for this recipe.
