Remoulade

2025-05-29T20:50:09Z

80.3.149.109: Adjusted for the contested origin

{{Short description|Mayonnaise-based cold sauce}}
{{More citations needed|date=February 2014}}
{{Infobox food
| image = Remoulade frisch.jpg
|name= Rémoulade
|type= Condiment
|country= [[France/Denmark]]
|region= Worldwide
}}

'''Rémoulade''' ({{IPAc-en|lang|pron|r|eɪ|m|ə|ˈ|l|ɑː|d}}; {{IPA|fr|ʁemulad|lang}})<ref>{{cite web |title=rémoulade |url=http://dictionary.reference.com/browse/remoulade |publisher=[[Dictionary.com]] |access-date=20 Feb 2016}}</ref> is a cold [[sauce]]. Although similar to [[tartar sauce]], it is often more [[yellow]]ish, sometimes flavored with [[curry]], and often contains chopped [[Pickled cucumber|pickles]] or [[piccalilli]]. It can also contain [[horseradish]], [[paprika]], [[Anchovies as food|anchovies]], [[caper]]s and a host of other items.

It is often used as a [[condiment]] or [[dipping sauce]], primarily for [[sole (fish)|sole]], [[European plaice|plaice]], and [[seafood cake]]s (such as [[Crab meat|crab]] or [[Salmon as food|salmon]] cakes) but also served with meats.

== Use ==
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.

=== France ===
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet).<ref name=larousse /> It is commonly served as ''céleri remoulade'', a [[mustard seed|mustard]]-flavored remoulade variation with shredded raw [[celeriac]]. Often it is served as a condiment for red meats, fish, and shellfish.

===Belgium===
Rémoulade is often served with fries, such as those sold at roadside stands.

===Denmark===
In Denmark, it is an essential ingredient on open-face [[roast beef]] sandwiches (''[[smørrebrød]]''), as well as the Danish version of fish and chips, fried [[plaice]] with fries. It is used on [[Daloon|spring rolls]], including soy sauce and ketchup. It is used with lemon (juice) on canned pressed [[cod roe]] on rye bread. It is also one of the essential condiments in a [[Hot dog variations#Denmark|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 [[Pickled cucumber#Gherkin|gherkins]] or cucumbers, and sometimes [[cauliflower]], [[cabbage]] and [[carrot]]s.

===Germany===
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.

===Sweden===
''Remouladsås'' or ''remoulade'' is a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.

The Danish version is also available and is used on a variety of dishes referred to as 'Danish-style', for example Danish hot dogs and Danish [[smørrebrød]].

===Norway===
Primarily served with deep-fried fish or on open-faced sandwiches.

===Poland===
Called ''remulada'', or rarely ''sos duński'' (Danish sauce), it is a very popular condiment for fast food, such as hot dogs, hamburgers, or [[zapiekanka]].

===Iceland===
''Remúlaði'' is a condiment commonly served with fried fish and on hot dogs, together with mustard, ketchup, and raw and fried onions.<ref>{{cite web |last1=Hammel |first1=Katie |title=The One Dish to Eat in Iceland...Is Hot Dogs? |url=https://www.cntraveler.com/stories/2014-08-21/the-one-dish-to-eat-in-iceland |website=Conde Nast Traveller |date=21 August 2014 |access-date=25 June 2018}}</ref>

===United States===
Remoulade is typically served as a condiment with seafood and certain vegetables. Fried [[soft-shell crab]] sandwiches may be served with remoulade as the only sauce.

It is also very commonly used as a condiment for sandwiches, especially turkey. Remoulade is most commonly paired with white cheese. It may be offered as a fry sauce as well.

In [[Louisiana Creole cuisine]], remoulade tends to have a tannish or pink tint due to the use of [[Creole mustard]], small amounts of ketchup, cayenne pepper, and paprika.<ref>{{cite web |last1=Bousel |first1=Joshua |title=Sauced: Louisiana Remoulade Recipe |url=https://www.seriouseats.com/recipes/2011/06/sauced-louisiana-remoulade-recipe.html |website=Serious Eats |access-date=25 June 2018}}</ref>

==Varieties==

===Sauce rémoulade===
In [[French cuisine]], rémoulade is a derivative of the [[mayonnaise]] sauce, with the addition of mixed herbs ([[parsley]], [[chive]]s, [[chervil]] and [[tarragon]]), capers, diced [[cornichons]] and, optionally, some [[Anchovies as food|anchovy]] essence or chopped anchovies.<ref name="larousse">{{cite book | title = Larousse gastronomique: the encyclopedia of food, wine & cookery | author = Prosper Montagné |editor1= Charlotte Snyder Turgeon |editor2=Nina Froud |publisher = Crown Publishers |url =https://books.google.com/books?id=THoOAQAAIAAJ&q=Remoulade | year = 1961 | page = 861 | isbn = 0-517-50333-6 | access-date = 16 April 2012 }}</ref>

The rémoulade used in céleri-rave rémoulade is different: it is based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs.<ref name="Childs">{{cite book|last1=Beck|first1=Julia Child, Louisette Bertholle, Simone|title=Mastering the Art of French cooking|date=1986|publisher=Knopf|location=New York|isbn=0-394-72114-4|pages=540|edition=Updated.}}</ref>

===Danish remoulade===
[[File:Rugbrød med fiskefileter og remoulade (7433913604).jpg|thumb|right|180px|[[Rugbrød]] with fried [[plaice]] and Danish-style remoulade]]
Danish remoulade condiment has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped [[cabbage]] and pickled [[cucumber]], fair amounts of sugar, and a touch of curry powder ([[mustard seed]]s, [[cayenne pepper]], [[coriander]], [[onion powder]], and [[turmeric]]) mostly for color. The fresh herbs are replaced by herbal essences, e.g., tarragon [[vinegar]]. [[Starch]], [[gelatin]] or [[milk protein]] may be added as [[thickener]]s.

Homemade or gourmet varieties may use olive oil (especially good with fish), capers, [[Pickled cucumber|pickles]], carrots, cucumber, lemon juice, [[dill]], [[chervil]], [[parsley]] or other fresh herbs, and possibly curry powder of various contents.

In Denmark, remoulade is mostly used for french fries, hotdogs, spring rolls and for open sandwiches with roast beef, salami, fish cakes or fried fish.

===Louisiana remoulade===
[[File:Remoulade Sauce.JPG|thumb|right|180px|Louisiana-style remoulade sauce made by [[Zatarain's]]]]
Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of [[roux]], each version is different from the French original.

Creole versions often have tan or pink hues and are usually [[piquant]].

Louisiana-style remoulades fall generally into one of two categories—those with a [[mayonnaise]] base and those with an oil base, but sometimes both mayonnaise and oil are used.

Each version may have finely chopped vegetables, usually [[scallion|green onions]] and [[celery]], and [[parsley]]; most are made with either [[Creole mustard|Creole]] or stone-ground mustard. [[Edible salt|Salt]], [[black pepper]], and [[cayenne pepper]] are also standard ingredients.

In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or [[paprika]].<ref name="Commander">{{cite book|last1=Martin|first1=Ti Adelaide|last2=Shannon|first2=Jamie|title=Commander's kitchen : take home the true tastes of New Orleans with more than 150 recipes from Commander's Palace restaurant|date=2000|publisher=Broadway Books|location=New York|isbn=0-7679-0290-4|pages=91}}</ref>

The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg or raw egg yolks, minced [[garlic]], [[hot sauce]], [[vinegar]], [[horseradish]], [[caper]]s, [[cornichons]], and [[Worcestershire sauce]].<ref name="Commander" /><ref name="Galatoire's">{{cite web|title=Recipes - Galatoire's Restaurant|url=http://www.galatoires.com/recipes|website=www.galatoires.com|access-date=12 October 2016}}</ref><ref>{{cite web|title=Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart|url=https://www.youtube.com/watch?v=0AUbfclwiNU|website=YouTube|date=26 February 2014}}</ref>

While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic [[celeriac|celery root]] remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods.

Today, shrimp remoulade is a very common cold appetizer in New Orleans [[Louisiana Creole cuisine|Creole]] restaurants,<ref>{{cite web|title=Dinner Menu {{!}} Antoine's Restaurant|url=http://www.antoines.com/menus_dinner.html|website=www.antoines.com}}</ref><ref>{{cite web|title=Annunciation Restaurant Seasonal Menu {{!}} New Orleans, LA|url=http://annunciationrestaurant.com/seasonal-menu/3620510|website=annunciationrestaurant.com}}</ref><ref>{{cite web|title=Menu {{!}} Original Pierre Maspero's|url=http://www.originalpierremasperos.com/menu|website=www.originalpierremasperos.com|access-date=10 October 2016}}</ref><ref>{{cite web|title=K-Paul's Dinner Menu|url=http://www.kpauls.com/menus/|website=K-Paul's Louisiana Kitchen|access-date=10 October 2016}}</ref> although, historically, [[hard-boiled egg]]s with remoulade was a less expensive option on some menus.

Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see [[Crayfish as food|crawfish]] remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where [[cocktail sauce]] and [[tartar sauce]] are generally preferred. However, food columnist and cookbook author Leon Soniat does suggest to "Serve <nowiki>[remoulade]</nowiki> over seafood or with sliced asparagus."<ref>Soniat, Leon E (1983). ''La Bouche Creole'', p.61. Pelican Publishing.</ref>

Central Mississippi has [[comeback sauce]], a condiment that is very similar to Louisiana remoulade.<ref>{{cite web|title=Comeback Sauce Recipe {{!}} MyRecipes|url=http://www.myrecipes.com/recipe/comeback-sauce|website=MyRecipes}}</ref>

==See also==
{{portal|Food}}
* [[Cuisine of Denmark]]
* [[Cuisine of France]]
* [[Dip (food)#List of dips|List of dips]]
* [[List of sauces]]
* [[Louisiana Creole cuisine]]
* [[Thousand Island dressing]]
* [[Russian dressing]]

==Notes==
<references />

==References==
* [http://dictionary.reference.com/search?q=remoulade dictionary.reference.com]
* [https://web.archive.org/web/20050514082015/http://culinary.tulane.edu/chp/learning_lore.asp?id=remoulade.txt Tulane University Newcomb College Center for Research on Women Deep South Culinary Oral History Project]
* [http://www.lib.k-state.edu/depts/spec/rarebooks/cookery/viard1817.html lib.k-state.edu] {{Webarchive|url=https://web.archive.org/web/20120204194824/http://www.lib.k-state.edu/depts/spec/rarebooks/cookery/viard1817.html |date=2012-02-04 }}, This page contains images of what may be the first recipe of remoulade in print from the 1817 edition of ''Le Cuisinier Royal''.]{{dead link|date=August 2020}}

{{Mayonnaise-based sauces}}
{{Condiments}}
{{French cuisine}}

[[Category:Danish cuisine]]
[[Category:French cuisine]]
[[Category:Occitan cuisine]]
[[Category:Cuisine of New Orleans]]
[[Category:Sauces]]
[[Category:Mayonnaise]]
[[Category:German cuisine]]
[[Category:Creamy sauces]]

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Remoulade