Dish
Rémoulade
Rémoulade sauce
Rémoulade is made by whisking together mayonnaise, Dijon mustard, capers, and other ingredients such as chopped pickles, parsley, and tarragon. The sauce is then seasoned with salt and pepper. Rémoulade is a classic accompaniment to seafood and is also commonly served with vegetables.
Origins and history
Rémoulade originated in France in the 19th century and is a variation of tartar sauce. Today, Rémoulade is a staple in French cuisine and is often served with seafood or vegetables.
Dietary considerations
Rémoulade is not suitable for those who are allergic to eggs or have an egg allergy.
Variations
Variations of Rémoulade include adding horseradish or anchovies to the sauce.
Presentation and garnishing
Rémoulade is traditionally presented with seafood or vegetables and is garnished with chopped parsley.
Tips & Tricks
When making Rémoulade, it is important to use high-quality mayonnaise and Dijon mustard to ensure the best flavor. The sauce should also be stored in an airtight container in the refrigerator to prevent it from spoiling.
Side-dishes
Rémoulade is commonly served with seafood such as shrimp or crab cakes. It can also be used as a dip for vegetables or as a spread for sandwiches.
Drink pairings
Rémoulade pairs well with white wine such as Chardonnay or Sauvignon Blanc.
Delicious Rémoulade recipes
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