Blueberry Remoulade

Use Blueberry Remoulade as a sandwich spread; sauce for fish cakes, bean cakes or grilled fish; dip for raw vegetables or fried fish.


  • 1 cup mayonnaise
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 to 1/2 teaspoon ground chipotle chile
  • Pinch salt
  • 1 cup drained Pickled Blueberries and Onions (reserve 1 tablespoon juice)


  1. In a medium bowl combine mayonnaise, lemon juice, honey, chipotle and salt.
  2. Remove the pickled onions from the Pickled Blueberries and Onions and place on a cutting board; finely chop the onions.
  3. Stir pickled blueberries, chopped pickled onions and reserved pickle juice into the mayonnaise mixture.
  4. Cover and chill.

Prep: 20 min | Cook: 15-20 min | Yield: 2 cups

Recipe used with permission from: U.S. Highbush Blueberry Council

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