Remoulade

Remoulade (French pronunciation: ​[ʁemulad] ) is a condiment originating from France. It is typically made from mayonnaise, herbs, mustard, and pickles. The sauce is often used in a variety of dishes, including sandwiches, fish, and meat dishes.

History

Remoulade was first mentioned in French culinary literature in the early 19th century. The name is derived from the French word remoudre, which means "to grind" in English, referring to the mustard seeds used in the sauce.

Ingredients and Variations

The basic ingredients of remoulade are egg yolk, vinegar, mustard, and oil. These are combined to create a mayonnaise base, to which various herbs and pickles are added. The specific ingredients and their proportions can vary widely between different regions and personal preferences.

In Denmark, remoulade is often made with curry, and is a common accompaniment to fish and chips and hot dogs. In the United States, particularly in Louisiana, remoulade often includes paprika, Cajun spices, and horseradish.

Uses

Remoulade is a versatile sauce that can be used in a variety of dishes. It is often served with cold meat, fish, and sandwiches. In Denmark, it is commonly used as a topping for hot dogs and as a dip for fries. In Louisiana, it is often served with seafood, particularly shrimp and crab.

See Also

• Aioli
• Tartar sauce
• Thousand Island dressing

References

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Remoulade
• 
  Rugbrød med fiskefileter og remoulade
• 
  Remoulade Sauce