Talk:Remoulade

message: How about a reliable source for the statement "Its original purpose was possibly for serving with meats, possibly to cover the taste of food that had spoiled from failed early preservation techniques?"  Two studies at Cornell University dismiss the "spoiled food" theory.  Their findings lend more weight to the "prevent spoiled food" theory than the "cover up spoiled food" theory. While it most likely was for serving with meats, its purpose was not to "cover the taste of food that had spoiled from failed early preservation techniques." 
* "Antimicrobial Functions of Spices: Why Some Like It Hot," Jennifer Billing and Paul W. Sherman, The Quarterly Review of Biology, Vol. 73, No.1, March 1998
* "Why Vegetable Recipes Are Not Very Spicy," in the June 2001 issue of Evolution and Human Behavior (Vol. 72, pp. 147-163)
Kemkerj 17:38, 3 August 2007 (UTC)
thread_title: Covering spoiled flavors

message: This article was automatically  assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 07:57, 27 August 2007 (UTC)
thread_title:  WikiProject class rating

message: I think the sub-domain deepsouth is defunct.  I didn't have any luck trying to find "remoulade.txt" from the link: http://deepsouth.tulane.edu/culinary/web/learning_lore.asp?id=remoulade.txt  —Preceding unsigned comment added by 65.162.255.198 (talk) 16:37, 4 February 2008 (UTC)
thread_title:  Missing link 

message: Iceland is a country, and not just a tiny island, so in common (American) English usage, the preposition "in" applies to its use as a country, whereas the preposition "on" would apply to its use as an island (perhaps if the subject were one of geology or topography). When speaking of the country of Iceland, we say "In Iceland...", not "On Iceland...". Just the same, we say "In Hawaii..." when referring to the state of Hawaii, and "On Hawaii..." when referring to the island of Hawaii.  —Preceding unsigned comment added by Wilhelm meis (talk • contribs) 23:40, 19 February 2008 (UTC)
thread_title: Iceland

message: It is very popular in France, Denmark and in the United States, especially in Louisiana Creole cuisine. Among other uses, 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:
It is very popular in Germany as well. You will always be able to eat a e.g. Fischbrötchen with Remoulade.  —Preceding unsigned comment added by 89.141.115.224 (talk) 11:29, 15 December 2008 (UTC)
thread_title: Use

message: Article (20110901) states "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.". Most certainly I have never seen any "Danish" remoulade sauce in Sweden neither any hot dogs being sold as "Danish" hot dogs. Person who wrote that must never have been in Sweden. In Sweden Remoulade sauce, or "Remuladsås", is used for bread crumbs coated fish and any such sauce sold in Sweden states "Remuladsås" and has no mention of anything danish whatsoever. What a very weird claim, as it is totally untrue.  — Preceding unsigned comment added by 213.113.50.44 (talk) 13:13, 1 September 2011 (UTC)
thread_title: Sweden

message: "Louisiana remoulade can vary from the elegant French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version" - are the "elegant" and "rustic" actual in-use classifications or just someone's value judgement?  — Preceding unsigned comment added by 207.198.105.21 (talk) 00:56, 16 July 2014 (UTC)
thread_title:  Creole remoulade 

message: Apparently, the author of the self-published website this photo is taken from doesn't know the difference. The recipe on that page is: 1 egg, 2 tablespoons of vinegar, 2 tablespoons of mustard, 200 ml of oil, salt, pepper. That's mayonnaise. Other than a bit more mustard, there are none of the ingredients that actually distinguish (french) remoulade from mayo, as described in the article as well as in standard cooking books. (chopped herbs, cornichons, caper berries, onions, anchovies) -- megA (talk) 23:13, 23 April 2015 (UTC)
thread_title:  Picture is not of "french" remoulade, but of home-made mayonnaise with some mustard added 

message: I've added a reference forcéleri-rave rémoulade.  Is it time to remove the "needs additional citations" tag, or is there more to do? Sam Paris (talk) 02:18, 23 August 2016 (UTC)
thread_title: Added Reference

message: The "Danish hot dog" description under "Germany" is at odds with other descriptions of the dish in that there seems to be no mention of it containing fish other than in this article and others derived from it.  I'm reluctant to change it though, since I've never been to Germany.  Would someone who has please look into this? It would be great to have this article removed from a few hidden categories. Sam Paris (talk) 10:10, 11 October 2016 (UTC)
replies: text: I am Danish and have never heard of a hot dog containing fish. Also, I have never heard of anyone putting remoulade in a hot dog. dllu (talk) 14:32, 2 March 2017 (UTC)
replies: text:  I'm from Northern Germany and have eaten a lot of Hot Dogs in Denmark with remoulade on them. Maybe it's a Southern Jutland thing? PetBjo123 (talk) 21:20, 11 April 2018 (UTC)
replies: text:  Never been to Denmark, but I have been to Iceland. Remoulade is a standard topping for hot dogs there. Sam Paris (talk) 16:18, 25 June 2018 (UTC)
thread_title: Danish Hot Dogs

message: Is the main ingredient usually mayonnaise?  If so, then perhaps that should be stated in the opening paragraph or sentence.  It is interesting that there are so many discussions of variants and additives, without any discussion of the main ingredients in the standard versions. 71.197.176.10 (talk) 02:16, 21 November 2022 (UTC)
thread_title:  Mayo??