Remoulade is a French sauce made with mayonnaise, capers, pickles, anchovy paste, and herbs. It is used to flavor vegetables and salads. Danish and Creole adaptations vary in ingredients, taste, and appearance. Danish remoulade includes mustard, cucumber, cabbage, sugar, and dried spices, while Creole remoulade often has an oil or ketchup base and includes cayenne pepper and paprika.
Remoulade is a rich sauce used to flavor a variety of foods. It was created in France, where it is traditionally made with mayonnaise and herbs and used to flavor vegetables and salads. A mustard-flavoured variant of French remoulade is popular in Danish cuisine. Reenactments are also a common feature of Southern American Creole cooking, although Creole adaptations of the sauce tend to vary significantly in ingredients, taste, and appearance from the traditional French version.
In its traditional form, first devised in France, remoulade is made from mayonnaise, usually made from egg yolks, oil and lemon juice, which is mixed with capers, chopped pickles, anchovy paste and herbs chopped herbs such as tarragon and chives. The resulting sauce is usually white or pale yellow in color. French cuisine often calls for the use of remoulade as a flavoring for cooked or cold vegetables and salads. One of the most popular uses of this condiment in French cuisine is as a relish of finely chopped celeriac root, a dish known among the French as céleri rémoulade.
Danish cuisine commonly features an adaptation of the traditional French remoulade. In this version of the sauce, mayonnaise is combined with mustard, chopped cucumber and cabbage, sugar and dried spices such as turmeric and coriander. Due to the addition of mustard and dried spices, Danish remoulades are often a deeper yellow color than their French counterparts. Remoulades of this type are often used to flavor the open-faced sandwiches that are a central part of traditional Danish cuisine. They can also be used to garnish hot dogs, french fries, and breaded fish.
Creole cuisine found in Louisiana and other parts of the American South also uses remodeled extensively. However, Creole adaptations of this sauce vary quite significantly from the traditional French version. Many Creole remedies feature an oil or ketchup base instead of mayonnaise and tend to have a red or orange color and spicy flavor due to the inclusion of dry spices such as cayenne pepper and paprika. In Creole cuisine, remoulade is often served alongside fish dishes, especially shrimp. It can also be served as an accompaniment to breaded dishes, stir-fries, and appetizers that don’t feature seafood, such as fried green tomatoes.
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