Remoulade sauce

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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

See also

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