Remoulade sauce

Remoulade sauce

Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli or mayonnaise-based. Although like tartar sauce, it is more yellowish, sometimes curry flavoured, and sometimes contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a host of other items. Its original purpose was possibly for serving with meats. Now it is often used as an accompaniment to seafood dishes especially pan-fried breaded fish fillets (primarily sole and plaice).

Regional variations

• In France it is commonly used in céléri rémoulade which consists of thinly cut pieces of celeriac with a mustard-flavoured remoulade.
• In Denmark it is an essential ingredient on the Danish open-face roast beef sandwiches (smørrebrød), along with roasted onion. Remoulade is also used for fishballs or breaded fillets of fish (e.g. cod or plaice) along with lemon slices. As a condiment for french fries the Danes can usually order tomato ketchup, remoulade or both, although in recent years mayonnaise has gained terrain. In some regions it is used on Danish hot dogs along with mustard, ketchup, roasted or raw onions and pickled cucumber slices. Marketed as "Danish remoulade", it has become popular in Sweden and Norway, but there mostly for fish with boiled potatoes, dill and perhaps creamed spinach.
• In Iceland, remoulade (remolaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and roasted onions.

See also

• A huge variety of different mayonnaise recipes