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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. 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.

Preparation time: 20 minutes | Cooking time: 15-20 minutes | Yield: 2 cups

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