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U.S. Highbush Blueberry Council

Blueberry Remoulade


  • 1 cup mayonnaise
  • 1-½ tablespoons lemon juice
  • 1 tablespoon honey
  • ¼ to ½ teaspoon ground chipotle chili
  • 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. Cover and chill.

Preparation time: 20 minutes

Cooking time: 15-20 minutes


Uses: sandwich spread; sauce for fish cakes, bean cakes or grilled fish; dip for raw vegetables or fried fish

Yield: 1-1/2 cups

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