Product Code Database
Rémoulade (; ; ) is a cold sauce. Although similar to tartar sauce, it is often more , sometimes flavored with curry, and often contains chopped Pickled cucumber or piccalilli. It can also contain horseradish, paprika, anchovies, and a host of other items.
It is often used as a condiment or dipping sauce, primarily for sole, European plaice, and (such as Crab meat or salmon cakes) but also served with meats.
The Danish version is also available and is used on a variety of dishes referred to as 'Danish-style', for example Danish hot dogs and Danish smørrebrød.
It is also commonly used as a condiment for sandwiches, especially turkey. Remoulade is most commonly paired with white cheese. It may be offered as a fry sauce as well.
In Louisiana Creole cuisine, remoulade tends to have a tannish or pink tint due to the use of Creole mustard, small amounts of ketchup, cayenne pepper, and paprika.
The rémoulade used in céleri-rave rémoulade is different: it is based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. (1986). 9780394721149, Knopf. ISBN 9780394721149
Homemade or gourmet varieties may use olive oil, capers, Pickled cucumber, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry powder.
In Denmark, remoulade is mostly used for french fries, hot dogs, spring rolls, and open sandwiches with roast beef, salami, fish cakes or fried fish.
Creole versions often have tan or pink hues and are usually piquant.
Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base—but sometimes both mayonnaise and oil are used.
Each version may have finely chopped vegetables, usually scallion, celery, and parsley; most are made with either Creole mustard or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients.
In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup or paprika. (2026). 9780767902908, Broadway Books. ISBN 9780767902908
The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hard-boiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, , cornichons, and Worcestershire sauce.
While white remoulade is a condiment that can be offered in a variety of contexts (such as celeriac remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes, among other foods.
Today, shrimp remoulade is a common cold appetizer in New Orleans Creole restaurants, although, historically, with remoulade were a less expensive option on some menus.
Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where cocktail sauce and tartar sauce are generally preferred. However, food columnist and cookbook author Leon Soniat suggests serving rémoulade "over seafood or with sliced asparagus."Soniat, Leon E (1983). La Bouche Creole, p.61. Pelican Publishing.
Central Mississippi has comeback sauce, a condiment that is very similar to Louisiana remoulade.
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