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Remoulade
Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
It is often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes) but also served with meats.
Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, 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 as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. 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-face sandwiches (smørrebrød), as well as the Danish version of fish and chips, fried plaice with fries. It is used with lemon (juice) on canned pressed cod roe on rye bread. It is also one of the essential condiments in a Danish 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 pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.
It is mainly used with fried fish, roast beef, or Sülze, as an ingredient of potato salads, or as a boiled egg garnish (similar to deviled eggs). In the southern half of the country, it is served with boiled beef and potatoes.
Remouladsås or remoulade is a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.
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Remoulade
Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
It is often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes) but also served with meats.
Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, 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 as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. 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-face sandwiches (smørrebrød), as well as the Danish version of fish and chips, fried plaice with fries. It is used with lemon (juice) on canned pressed cod roe on rye bread. It is also one of the essential condiments in a Danish 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 pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.
It is mainly used with fried fish, roast beef, or Sülze, as an ingredient of potato salads, or as a boiled egg garnish (similar to deviled eggs). In the southern half of the country, it is served with boiled beef and potatoes.
Remouladsås or remoulade is a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.