What is remoulade sauce made of?

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish . French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

What is the difference between remoulade and mayonnaise?

In French cuisine, rémoulade is a derivative of the mayonnaise sauce , with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

What is the difference between remoulade and tartar sauce?

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs .

Why is it called remoulade?

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce .

What is similar to remoulade?

Classic French remoulade resembles tartar sauce .

What does remoulade go with?

Remoulade is a cold French sauce with a mayonnaise base. Its original purpose was possibly for serving with meats, but today is served as a condiment or dipping sauce, primarily with fried foods, fish, shrimp, and crab, as a sandwich spread, and on vegetables.

What is creole mustard made of?

The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground . It owes its grainy appearance to the use of coarse-ground mustard seeds.

What is an interesting fact about remoulade?

Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

Is there dairy in remoulade?

This product is likely dairy free .

What's close to Creole Mustard?

Homemade Mustard, Dijon and Spicy Brown are the top 3 creole mustard substitute. You can also use stone ground mustard as replacement.

What is ketchup mayo sauce called?

Although the mixture of mayonnaise and ketchup is popular across the United States, it's also a beloved condiment in Latin American and Caribbean countries. The dipping sauce is called everything from " fry sauce " to "salsa golf" around the world, but the base ingredients are usually the same.

What is po boy sauce made of?

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce .

What is the difference between aioli and remoulade?

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion .

Rémoulade (2024)

Well well well, I guess I’m back? Apologies to you all for going MIA for a year (oops)! When I set my mind to something I like to do it wholeheartedly and consistently so I’ve been too ashamed to come back and post little tidbits here and there. Now that I have the time (and energy), I am SO excited to let you know that this substack is here to stay. From now on, I will be sharing my favorite weekly condiments with you all as well as fun pairings and more…

To kick things off again, let’s get into my new favorite condiment of the week: REMOULADE !

I recently visited Copenhagen and was shocked to find out that hotdogs are a thing here? Nearly every street has a hotdog stand, each one as delicious as the next. My favorite one*, however, was at the airport? Another discovery I was shocked by…

A classic Danish hotdog is topped with ketchup, mustard, raw onion, pickles, fried onions and most importantly, rémoulade. Think of this cold sauce as tartare sauce’s sister? A basic rémoulade is a mayonnaise based sauce with little chunkies of pickles, capers and more sprinkled in.

I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce’s texture is more like that of a coleslaw. It consists of large shreds and pieces of different vegetables like carrots, cabbage, cauliflower. Further, spices such as cayenne pepper, turmeric and curry powder are added for that extra hit of flavor and color.

I quickly came to realize that each chef has their individual version and take on the condiment, so I simply HAD to try a new one in every restaurant (or hot dog stand). My favorite rémoulade I got to enjoy was full of pickled beet chunks! Due to its texture, this condiment could seriously be eaten in a bowl as a side dish.

Rémoulade (2024)

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