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402:. 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
744:
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
573:
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.
514:
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.
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The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly served as
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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
685:
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
666:
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.
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806:
are generally preferred. However, food columnist and cookbook author Leon Soniat does suggest to "Serve over seafood or with sliced asparagus."
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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
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Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see
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Commander's kitchen : take home the true tastes of New
Orleans with more than 150 recipes from Commander's Palace restaurant
2752:
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remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods.
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In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or
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is a condiment commonly served with fried fish and on hot dogs, together with mustard, ketchup, and raw and fried onions.
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Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in
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While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic
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1250:, This page contains images of what may be the first recipe of remoulade in print from the 1817 edition of
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Mainly used with fried fish, and as an ingredient of potato salads, or as a boiled egg garnish (similar to
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484:(Danish sauce), it is a very popular condiment for fast food, such as hot dogs, hamburgers, or
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While its original purpose was possibly for serving with meats, it is now more often used as a
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is a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.
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remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where
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Homemade or gourmet varieties may use olive oil (especially good with fish), capers,
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Louisiana-style remoulades fall generally into one of two categories—those with a
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base and those with an oil base, but sometimes both mayonnaise and oil are used.
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Typically served as a condiment with seafood and certain vegetables. Fried
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condiment, although there are many other applications around the world.
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1094:"Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart"
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Today, shrimp remoulade is a very common cold appetizer in New
Orleans
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Prosper
Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.).
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or other fresh herbs, and possibly curry powder of various contents.
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Larousse gastronomique: the encyclopedia of food, wine & cookery
521:, remoulade tends to have a tannish or pink tint due to the use of
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Primarily served with deep-fried fish or on open-faced sandwiches.
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on rye bread. It is also one of the essential condiments in a
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Used often with fries, such as those sold at roadside stands.
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Creole versions often have tan or pink hues and are usually
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sandwiches may be served with remoulade as the only sauce.
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with remoulade was a less expensive option on some menus.
386:), as well as the Danish version of fish and chips, fried
1130:"Annunciation Restaurant Seasonal Menu | New Orleans, LA"
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Each version may have finely chopped vegetables, usually
525:, small amounts of ketchup, cayenne pepper, and paprika.
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Beck, Julia Child, Louisette
Bertholle, Simone (1986).
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In
Denmark, it is an essential ingredient on open-face
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1005:(Updated. ed.). New York: Knopf. p. 540.
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356:-flavored remoulade variation with shredded raw
951:"The One Dish to Eat in Iceland...Is Hot Dogs?"
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546:sauce, with the addition of mixed herbs (
120:Learn how and when to remove this message
1047:. New York: Broadway Books. p. 91.
678:Louisiana-style remoulade sauce made by
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787:restaurants, although, historically,
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1112:"Dinner Menu | Antoine's Restaurant"
977:"Sauced: Louisiana Remoulade Recipe"
58:adding citations to reliable sources
1211:"Comeback Sauce Recipe | MyRecipes"
1003:Mastering the Art of French cooking
542:, rémoulade is a derivative of the
2174:Halford Leicestershire Table Sauce
1148:"Menu | Original Pierre Maspero's"
1069:"Recipes - Galatoire's Restaurant"
651:, carrots, cucumber, lemon juice,
25:
921:. Crown Publishers. p. 861.
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949:Hammel, Katie (21 August 2014).
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45:needs additional citations for
2621:Accompaniments to french fries
1152:www.originalpierremasperos.com
570:essence or chopped anchovies.
426:Often served with fried fish.
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406:or cucumbers, and sometimes
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285:and a host of other items.
27:Mayonnaise-based cold sauce
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2583:Balsamic vinegar of Modena
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1177:K-Paul's Louisiana Kitchen
1134:annunciationrestaurant.com
592:and Danish-style remoulade
390:with fries. It is used on
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1991:Watermelon rind preserves
1799:Garlic chive flower sauce
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722:or stone-ground mustard.
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1289:Mayonnaise family sauces
1231:dictionary.reference.com
864:Thousand Island dressing
859:Louisiana Creole cuisine
809:Central Mississippi has
519:Louisiana Creole cuisine
328:. It is often used with
326:Louisiana Creole cuisine
2712:Salt and pepper shakers
1196:Soniat, Leon E (1983).
2753:Cuisine of New Orleans
2410:Mayfair salad dressing
2395:Green goddess dressing
1173:"K-Paul's Dinner Menu"
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269:. It can also contain
249:. Although similar to
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2651:Indonesian condiments
2626:Brand name condiments
2027:Beurre Maître d'Hôtel
1350:Salad dressing spread
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2676:Pakistani condiments
2380:Blue cheese dressing
2241:Worcestershire sauce
1964:Chicago-style relish
955:Conde Nast Traveller
771:Worcestershire sauce
566:and optionally some
185:Media: Rémoulade
54:improve this article
2656:Japanese condiments
2573:Apple cider vinegar
2523:Spicy brown mustard
1902:Green mango chutney
1422:List of common dips
1366:List of mayonnaises
1100:. 26 February 2014.
670:Louisiana remoulade
253:, it is often more
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2595:Kaong palm vinegar
2545:Tewkesbury mustard
2274:Crushed red pepper
2257:Spices and powders
2000:Spreads and pastes
1647:Monkey gland sauce
1417:List of condiments
1252:Le Cuisinier Royal
1246:2012-02-04 at the
1073:www.galatoires.com
839:Cuisine of Denmark
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332:, on top of roast
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1981:Taba ng talangka
1949:Pickled cucumber
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941:
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892:Dictionary.com
878:
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871:
866:
861:
856:
854:List of sauces
851:
846:
841:
835:
834:
818:
815:
811:comeback sauce
800:cocktail sauce
732:cayenne pepper
671:
668:
610:cayenne pepper
578:
575:
540:French cuisine
535:
532:
530:
527:
523:Creole mustard
504:
501:
493:
490:
473:
470:
465:
462:
443:
440:
431:
428:
423:
420:
400:Danish hot dog
373:
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318:
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190:
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26:
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14:
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2710:
2708:
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2703:
2700:
2699:
2697:
2695:Accoutrements
2693:
2687:
2686:Pickled foods
2684:
2682:
2679:
2677:
2674:
2672:
2669:
2667:
2664:
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2624:
2622:
2619:
2618:
2616:
2614:List articles
2612:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2590:Black vinegar
2588:
2584:
2581:
2580:
2579:
2576:
2574:
2571:
2570:
2568:
2566:
2562:
2556:
2553:
2551:
2550:Turun sinappi
2548:
2546:
2543:
2541:
2538:
2536:
2535:Sweet mustard
2533:
2529:
2526:
2525:
2524:
2521:
2519:
2516:
2514:
2511:
2509:
2506:
2504:
2503:Honey mustard
2501:
2499:
2498:Dijon mustard
2496:
2495:
2493:
2491:
2487:
2481:
2478:
2476:
2475:Fruit ketchup
2473:
2471:
2470:Curry ketchup
2468:
2466:
2463:
2462:
2460:
2458:
2454:
2446:
2445:Wafu dressing
2443:
2442:
2441:
2438:
2436:
2433:
2431:
2428:
2426:
2423:
2421:
2418:
2416:
2413:
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2391:
2388:
2386:
2383:
2381:
2378:
2377:
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2369:
2361:
2360:Salsa criolla
2358:
2356:
2355:Pico de gallo
2353:
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2147:
2144:
2142:
2139:
2138:
2137:
2136:Yeast extract
2134:
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2023:
2022:Biber salçası
2020:
2018:
2015:
2013:
2012:Anchovy paste
2010:
2008:
2005:
2004:
2002:
1998:
1992:
1989:
1987:
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1982:
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1969:
1965:
1962:
1961:
1960:
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1954:Pickled fruit
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1779:Baba ghanoush
1777:
1775:
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1758:
1748:
1747:Zingara sauce
1745:
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1493:Cheddar sauce
1491:
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1483:Alfredo sauce
1481:
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1473:Buffalo sauce
1471:
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1054:0-7679-0290-4
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1014:
1012:0-394-72114-4
1008:
1004:
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928:0-517-50333-6
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606:mustard seeds
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503:United States
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315:
311:
307:
306:seafood cakes
303:
299:
295:
294:dipping sauce
291:
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110:February 2014
102:
99:
95:
92:
88:
85:
81:
78:
74:
71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
2600:Malt vinegar
2082:Meat extract
2062:Liver spread
1939:Pepper jelly
1873:Pickles and
1732:Tomato sauce
1707:Tartar sauce
1681:
1662:Peanut sauce
1657:Oyster sauce
1630:Miracle Whip
1605:Lechon sauce
1513:Nacho cheese
1508:Mornay sauce
1488:Caruso sauce
1478:Cheese sauce
1355:Tartar sauce
1339:
1315:Choron sauce
1251:
1214:
1205:
1197:
1192:
1180:. Retrieved
1176:
1167:
1155:. Retrieved
1151:
1142:
1133:
1124:
1115:
1106:
1097:
1088:
1076:. Retrieved
1072:
1063:
1044:
1002:
996:
984:. Retrieved
981:Serious Eats
980:
970:
958:. Retrieved
954:
944:
932:. Retrieved
917:
895:. Retrieved
882:
849:List of dips
808:
804:tartar sauce
793:
782:
775:
743:
736:
728:black pepper
708:green onions
705:
698:
691:
684:
665:
646:
638:milk protein
618:onion powder
600:and pickled
595:
572:
537:
516:
513:
506:
496:
495:
481:
480:, or rarely
477:
475:
467:
455:
450:
446:
445:
436:deviled eggs
433:
425:
392:spring rolls
381:
380:sandwiches (
375:
367:
349:
347:
330:French fries
323:
287:
251:tartar sauce
245:) is a cold
195:
194:
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
2702:Cruet-stand
2661:Mayonnaises
2641:Fish sauces
2636:Fish pastes
2440:Vinaigrette
2425:Salad cream
2264:Asín tibuok
2204:Salmoriglio
2194:Perilla oil
2179:Mustard oil
2042:Coconut jam
2032:Chili paste
1929:Horseradish
1702:Steak sauce
1692:Salsa verde
1652:Mumbo sauce
1525:Chimichurri
1520:Chili sauce
1468:Brown sauce
1345:Salad cream
888:"rémoulade"
831:Food portal
778:celery root
759:horseradish
588:with fried
447:Remouladsås
422:Netherlands
408:cauliflower
271:horseradish
69:"Remoulade"
2763:Mayonnaise
2732:Categories
2671:Hot sauces
2340:Kachumbari
2209:Sesame oil
2099:Nut butter
2047:Fish paste
1986:Tomato jam
1971:Sauerkraut
1944:Piccalilli
1814:Honey dill
1789:Duck sauce
1687:Salsa golf
1642:Mild sauce
1615:Mayonnaise
1600:Khrenovina
1560:Fritessaus
1555:Fish sauce
1498:Cheez Whiz
1443:Agre dulce
1406:Condiments
1335:Mayonnaise
1320:Fritessaus
1305:Baconnaise
1225:References
1182:10 October
1157:10 October
1078:12 October
767:cornichons
701:mayonnaise
680:Zatarain's
642:thickeners
564:cornichons
544:mayonnaise
486:zapiekanka
482:sos duński
458:smørrebrød
383:smørrebrød
378:roast beef
267:piccalilli
201:English:
80:newspapers
2372:Dressings
2345:Kachumber
2229:Toyomansi
2214:Soy sauce
2184:Olive oil
2169:Chili oil
2077:Malidzano
2052:Gochujang
1934:Ljutenica
1914:Encurtido
1875:preserves
1844:Skyronnes
1839:Nước chấm
1834:Nam phrik
1824:Muhammara
1804:Guacamole
1682:Remoulade
1585:Hot sauce
1575:Gastrique
1565:Fry sauce
1550:Dabu-dabu
1535:Colo-colo
1448:Agrodolce
1340:Remoulade
1215:MyRecipes
1021:cite book
751:hot sauce
614:coriander
529:Varieties
451:remoulade
308:(such as
290:condiment
279:anchovies
255:yellowish
196:Rémoulade
170:Worldwide
152:Condiment
134:Rémoulade
18:Rémoulade
2631:Chutneys
2565:Vinegars
2518:Mostarda
2490:Mustards
2457:Ketchups
2335:Coleslaw
2279:Gomashio
2269:Chipotle
2146:Vegemite
2067:Kyopolou
1859:Tzatziki
1829:Nam chim
1742:XO sauce
1737:Vincotto
1625:Kielecki
1244:Archived
934:16 April
817:See also
796:crawfish
622:turmeric
602:cucumber
560:tarragon
497:Remúlaði
478:remulada
404:gherkins
358:celeriac
316:cakes).
2513:Kasundi
2508:Karashi
2314:Za'atar
2294:Paprika
2153:Zacuscă
2141:Marmite
2109:Pindjur
2017:Bagoong
1976:Sumbala
1909:Curtido
1897:Chutney
1887:Atchara
1727:Tkemali
1722:Tiparos
1712:Tatbila
1697:Satsivi
1098:YouTube
986:25 June
960:25 June
755:vinegar
739:paprika
716:parsley
694:piquant
661:parsley
657:chervil
649:pickles
634:gelatin
626:vinegar
598:cabbage
586:Rugbrød
568:anchovy
556:chervil
548:parsley
492:Iceland
476:Called
430:Germany
416:carrots
412:cabbage
396:cod roe
372:Denmark
364:Belgium
354:mustard
338:hot dog
275:paprika
263:pickles
238:French:
94:scholar
2758:Sauces
2707:Sachet
2430:Tahini
2323:Salads
2131:Wasabi
2119:Caviar
2104:Palapa
2087:Bovril
2037:Chrain
1959:Relish
1892:Cheong
1819:Hummus
1677:Pistou
1620:Kewpie
1595:Kaymak
1545:Caruru
1503:Fondue
1436:Sauces
1051:
1009:
925:
897:20 Feb
785:Creole
769:, and
763:capers
747:garlic
730:, and
720:Creole
714:, and
712:celery
630:Starch
620:, and
590:plaice
552:chives
472:Poland
464:Norway
442:Sweden
388:plaice
344:France
314:salmon
304:, and
302:plaice
283:capers
178:
161:France
96:
89:
82:
75:
67:
2350:Salsa
2309:Tekka
2236:Syrup
2199:Ponzu
2189:Patis
2126:Tapai
2094:Murri
2072:Maafe
2057:Harif
2007:Ajvar
1809:Hogao
1794:Duqqa
1774:Ajika
1672:Pesto
1667:Pearà
1590:Latik
1580:Gravy
1570:Garum
1540:Crema
1453:Aioli
1300:Aioli
875:Notes
259:curry
247:sauce
101:JSTOR
87:books
1924:Gari
1882:Amba
1864:Zhug
1854:Toum
1766:Dips
1184:2016
1159:2016
1080:2016
1049:ISBN
1027:link
1007:ISBN
988:2018
962:2018
936:2012
923:ISBN
899:2016
802:and
724:Salt
710:and
687:roux
653:dill
558:and
414:and
352:, a
334:beef
310:crab
298:sole
149:Type
73:news
2284:MSG
2114:Roe
636:or
538:In
517:In
449:or
320:Use
312:or
292:or
265:or
56:by
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1213:.
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
