There are many favorites among cold sauces, but remoulade occupies a special place. It is a spicy sauce based on mayonnaise with the addition of herbs, spices and salty ingredients. It is often compared to tartar sauce, as both have a similar protein base with a sour and herbal flavor. However, remulad sauce is more expressive and varied.
A little history
The origin of the sauce can be traced back to France during the 17th century. The very name “rémoulade” comes from the Old French ramolas, which translates as “radish”. This is explained by the fact that in the first recipes it was chopped radish or horseradish that was used for spiciness. Over time, mayonnaise became the base, and the set of additives expanded significantly. The sauce quickly gained popularity in Europe and later the US, where it was adapted into Louisiana Creole cuisine, with mustard, chili peppers, and paprika added.
How to cook remoulade
The classic option includes:
mayonnaise (preferably homemade) – is the basis of the sauce
In French cuisine, it is served as an accompaniment to cold snacks, and in Creole – it is almost a must-have sauce for po-boy (po'boy – is the famous Louisiana sandwich with seafood, roast beef, vegetables and a dozen more variations of fillings).
So, remulad – is a sauce that successfully combines classic European traditions and regional interpretations. With its flexibility, you can easily create your own version of it – from light and herbal to spicy and savory.
Share in the comments whether you knew what remulad sauce was, whether you tasted it and made it yourself ()
