Remoulade (Ruh-moo-LAHD); noun: A classic sauce of mayonnaise with capers, chopped cornichons, dijon mustard, anchovy paste, and fine herbs.
If you're a fan of crunchy, salty, and sweet combinations, it's a safe bet that you'll like this sauce! Just chop up and measure out a few tablespoons of each ingredient, stir into some mayonnaise, and you've got yourself a quick and easy sauce!
Traditionally, a remoulade is served as a dipping sauce or condiment with anything from shrimp cocktail to hot dogs. The gorgeous picture above, posted on Flickr by Galant, shows a classic remoulade drizzled over horse-radish crusted whitefish.
In these days of anything-goes, a remoulade has really come to mean any ayonnaise-based condiment.
Some variations include horseradish in the sauce itself, as well as Tabasco or even ketchup. In Denmark, remoulades often contain cabbage and cucumber. In Cajun cuisine, you'll find a healthy dose of celery and paprika.
We even saw a surprising lime-coconut remoulade on a recent dinner menu!
Are you a purist, or are you a fan of these so-called variations?!
Related: Hellman's vs. Homemade Mayonnaise
(Photo Credit: Galant via Flickr Creative Commons)
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Mouth is officially watering. That looks so tasty!
I'm not sure I've had a traditional remoulade before. I have had spicy citrus remoulades, mostly. I'll have to give this a shot, maybe at the Kitchn Cure dinner party!
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It's funny that you should have a remoulade post on the same day as the celery root post since the two are traditionally paired in France as an hors d’oeuvre salad (grate the celery root, toss with dressing.)
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