Remoulade

Remoulade

Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets and seafood cakes (such as crab or salmon cakes).

Use:

Remoulade is very popular in France, Denmark, Iceland, Faroe Islands, Germany, Sweden, Norway and in the United States, especially in Louisiana Creole cuisine. It is used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:

In France it is commonly used in céleri rémoulade, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade.

In Belgium, it can be found as a condiment for frites, often sold at takeaway stands.

In Denmark, it is an essential ingredient on the Danish open-face roast beef sandwiches (smørrebrød), along with roasted onion. Remoulade is also used for fish meatballs or breaded fillets of fish along with lemon slices. As a condiment for french fries the Danes can usually order tomato ketchup, remoulade or both, although in recent years mayonnaise has gained ground.

In most regions it is used on Danish hot dogs along with mustard, ketchup, roasted or raw onions and pickled cucumber slices. Marketed as "Danish remoulade", it has become popular in Germany and Sweden, but there mostly for fish with boiled potatoes, dill and perhaps creamed spinach. Many German and Swedish hot dog stands serve an optional "Danish hot dog" as described above.

In Iceland, remoulade (remúlaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and fried onions.

In Louisiana Creole cooking, remoulade often contains paprika and tends to appear more reddish or pink, not yellowish as in other areas.

In the U.S., it is typically served as a condiment with seafoods, "Po-boy sandwiches and fried soft shell crab sandwiches often are served with remoulade as the only sauce."

In the Netherlands it is often served with fried fish.

In Germany its main use is with fried fish and as an ingredient of potato salads.

Recipe for Remoulade Link 1   Link 2   Link 3
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