Remoulade sauce is a French condiment that can be used in a variety of dishes to add flavor and texture.
It’s made with mayonnaise, mustard, pickles, and herbs and spices such as paprika, garlic, capers and anchovies. Remoulade is popular in Louisiana cuisine, where it is often served as a dip for seafood or used as a topping for sandwiches.
It is also used in Europe and other regions around the world, with each region having its own unique variations. This article will explore the history of remoulade sauce, regional variations, and some of its culinary uses.
What is Remoulade Sauce
Remoulade sauce is a French condiment that combines mayonnaise, mustard, pickles, herbs and spices such as paprika, garlic, capers and anchovies.
It is usually served cold and can be used to add flavor and texture to a variety of dishes. Remoulade is popular in Louisiana cuisine, where it is often served as a dip for seafood or used as a topping.
History of the sauce
The origin of remoulade sauce is uncertain, but it is believed to have originated in France at some point in the 18th century.
The first known recipe for remoulade was published in 1845, and by the late 19th century it had become a popular condiment in French cuisine.
In the United States, remoulade sauce became popular in Louisiana during the early 20th century, where it is still widely used today.
Basic Ingredients and Preparation
The main ingredients for remoulade sauce are mayonnaise, mustard, pickles, and herbs and spices such as paprika, garlic, capers and anchovies. The amount of each ingredient used can vary depending on personal preference.
Preparation of the sauce
The preparation of remoulade sauce is fairly simple. Begin by combining all of the ingredients in a bowl.
Start by adding the mayonnaise, mustard and pickles and mix them together until they are fully incorporated.
Next, add in the herbs and spices such as paprika, garlic, capers and anchovies and mix until everything is blended together.
Once the ingredients are mixed together, the remoulade sauce is ready to be served.
French remoulade versus Louisiana remoulade
French remoulade and Louisiana remoulade are two distinct varieties of the same classic condiment.
French remoulade is typically much thinner and tangier than its Louisiana counterpart. It is usually made with a base of mustard, vinegar, olive oil, garlic, capers and anchovies as opposed to mayonnaise.
Louisiana remoulade is thicker in consistency due to the use of mayonnaise as the base. It is spicier, with a variety of herbs and spices such as paprika, garlic, celery seed and cayenne pepper.
Other regional variations
Remoulade sauce can vary widely depending on the region in which it is prepared.
- In Germany, for instance, remoulade is often made with oil and vinegar instead of mayonnaise.
- In Scandinavia, remoulade sauce is usually made with a combination of sour cream, mustard, pickles and herbs.
- In Portugal, the condiment takes on
1. Combine all of the ingredients in a bowl.
2. Start by adding the mayonnaise, mustard, and pickles and mix together until they are fully incorporated.
3. Next, add in the herbs and spices such as paprika, garlic, capers and anchovies and mix until everything is blended together.
4. Once the ingredients are mixed together, the remoulade sauce is ready to be served.
Uses of Remoulade Sauce
As a condiment
Remoulade sauce is a versatile condiment that can be used in a variety of dishes to add flavor and texture.
It can be served as a dip for seafood or added to sandwiches, salads, and burgers.
It is also commonly used as an accompaniment to fried foods such as French fries, onion rings and fried fish. Remoulade sauce can even be used as a topping for grilled meats and vegetables.
As a dip
Remoulade sauce makes an excellent dip for a variety of foods. It is commonly served as a dip for seafood such as shrimp, crawfish, and oysters. It can also be used to make classic dips for vegetables such as celery and cucumbers. Remoulade sauce is perfect for adding flavor and texture to any dish or appetizer.
As a marinade
Remoulade sauce can also be used as a marinade for meats and vegetables.
The creamy texture of the sauce combined with the flavors of herbs, spices, and pickles makes it ideal for adding flavor to any dish. For best results, allow the meat or vegetables to marinate in the remoulade sauce overnight before cooking. This will ensure that the flavors are fully absorbed into the food.
Recipe for Classic Remoulade Sauce
-1/2 cup mayonnaise
-1 tablespoon Dijon mustard
-1 teaspoon capers, chopped
-2 tablespoons pickles, diced
-1 teaspoon paprika
-1 clove garlic, minced
-1 anchovy fillet (optional)
1. In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped capers, diced pickles and minced garlic.
2. Mash the anchovy fillet (if using) into a paste and add to the mixture.
3. Stir in paprika until all ingredients are evenly mixed together.
4. Taste and adjust seasoning if desired .
5. Transfer to a sealed container and store in the refrigerator for up to one week.
In conclusion, remoulade sauce is a versatile and flavorful condiment that can be used as a dip, marinade or condiment for a variety of dishes.
French remoulade has a thinner consistency and tangier flavor than its Louisiana counterpart which is thicker due to the use of mayonnaise as the base. Regional variations also exist such as German remoulade made with oil and vinegar and Scandinavian remoulade made with sour cream, mustard, pickles and herbs.
With its creamy texture, unique flavor, and endless uses, remoulade sauce is sure to become a staple in your kitchen.