Remoulade

Rémoulade(English:/reɪməˈlɑːd/;French:[ʁemulad])is a coldsauce. Although similar totartar sauce, it is often moreyellowish, sometimes flavored withcurry, and often contains choppedpicklesorpiccalilli. It can also containhorseradish,paprika,anchovies,capersand a host of other items.
It is often used as acondimentordipping sauce, primarily forsole,plaice, andseafood cakes(such ascraborsalmoncakes) but also served with meats.
Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically inLouisiana Creole cuisine. It is often used withFrench fries, on top of roastbeefitems, and as ahot dogcondiment, although there are many other applications around the world.
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet).It is commonly served ascéleri remoulade, amustard-flavored remoulade variation with shredded rawceleriac. Often it is served as a condiment for red meats, fish, and shellfish.
Rémoulade is often served with fries, such as those sold at roadside stands.
In Denmark, it is an essential ingredient on open-faceroast beefsandwiches (smørrebrød), as well as the Danish version of fish and chips, friedplaicewith fries. It is used onspring rolls, including soy sauce and ketchup. It is used with lemon (juice) on canned pressedcod roeon rye bread. It is also one of the essential condiments in aDanish hot dog. Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickledgherkinsor cucumbers, and sometimescauliflower,cabbageandcarrots.
It is mainly used with fried fish, roast beef, orSülze, as an ingredient of potato salads, or as a boiled egg garnish (similar todeviled eggs). In the southern half of the country, it is served with boiled beef and potatoes.
Remouladsåsorremouladeis a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.
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 Danishsmørrebrød.
Primarily served with deep-fried fish or on open-faced sandwiches.
Calledremulada, or rarelysos duński(Danish sauce), it is a very popular condiment for fast food, such as hot dogs, hamburgers, orzapiekanka.
Remúlaðiis a condiment commonly served with fried fish and on hot dogs, together with mustard, ketchup, and raw and fried onions.
Remoulade is typically served as a condiment with seafood and certain vegetables. Friedsoft-shell crabsandwiches may be served with remoulade as the only sauce.
It is also very 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.
InLouisiana Creole cuisine, remoulade tends to have a tannish or pink tint due to the use ofCreole mustard, small amounts of ketchup, cayenne pepper, and paprika.
InFrench cuisine, rémoulade is a derivative of themayonnaisesauce, with the addition of mixed herbs (parsley,chives,chervilandtarragon), capers, dicedcornichonsand, optionally, someanchovyessence or chopped anchovies.
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.
Danish remoulade condiment has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-choppedcabbageand pickledcucumber, fair amounts of sugar, and a touch of curry powder (mustard seeds,cayenne pepper,coriander,onion powder, andturmeric) mostly for color. The fresh herbs are replaced by herbal essences, e.g., tarragonvinegar.Starch,gelatinormilk proteinmay be added asthickeners.
Homemade or gourmet varieties may use olive oil (especially good with fish), capers,pickles, carrots, cucumber, lemon juice,dill,chervil,parsleyor other fresh herbs, and possibly curry powder of various contents.
In Denmark, remoulade is mostly used for french fries, hotdogs, spring rolls and for open sandwiches with roast beef, salami, fish cakes or fried fish.
Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants ofroux, each version is different from the French original.
Creole versions often have tan or pink hues and are usuallypiquant.
Louisiana-style remoulades fall generally into one of two categories—those with amayonnaisebase and those with an oil base, but sometimes both mayonnaise and oil are used.
Each version may have finely chopped vegetables, usuallygreen onionsandcelery, andparsley; most are made with eitherCreoleor stone-ground mustard.Salt,black pepper, andcayenne pepperare also standard ingredients.
In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/orpaprika.
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 hardboiled egg or raw egg yolks, mincedgarlic,hot sauce,vinegar,horseradish,capers,cornichons, andWorcestershire sauce.
While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classiccelery rootremoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods.
Today, shrimp remoulade is a very common cold appetizer in New OrleansCreolerestaurants,although, historically,hard-boiled eggswith remoulade was 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 seecrawfishremoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, wherecocktail sauceandtartar sauceare generally preferred. However, food columnist and cookbook author Leon Soniat does suggest to "Serve [remoulade] over seafood or with sliced asparagus."
Central Mississippi hascomeback sauce, a condiment that is very similar to Louisiana remoulade.