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391:. 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
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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
562:
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.
503:
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.
337:
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
585:
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
674:
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
655:
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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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
783:
Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see
1034:
Commander's kitchen : take home the true tastes of New
Orleans with more than 150 recipes from Commander's Palace restaurant
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769:
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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2015:
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1239:, 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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473:(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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1083:"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
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Primarily served with deep-fried fish or on open-faced sandwiches.
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349:. Often served as a condiment for red meats, fish, and shellfish.
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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.
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1119:"Annunciation Restaurant Seasonal Menu | New Orleans, LA"
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Each version may have finely chopped vegetables, usually
514:, 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
678:, each version is different from the French original.
593:, fair amounts of sugar, and a touch of curry powder (
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994:(Updated. ed.). New York: Knopf. p. 540.
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49:. Unsourced material may be challenged and removed.
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345:-flavored remoulade variation with shredded raw
940:"The One Dish to Eat in Iceland...Is Hot Dogs?"
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1014:: CS1 maint: multiple names: authors list (
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535:sauce, with the addition of mixed herbs (
109:Learn how and when to remove this message
1036:. New York: Broadway Books. p. 91.
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667:Louisiana-style remoulade sauce made by
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1101:"Dinner Menu | Antoine's Restaurant"
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966:"Sauced: Louisiana Remoulade Recipe"
47:adding citations to reliable sources
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1200:"Comeback Sauce Recipe | MyRecipes"
992:Mastering the Art of French cooking
565:
531:, rémoulade is a derivative of the
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2163:Halford Leicestershire Table Sauce
1137:"Menu | Original Pierre Maspero's"
1058:"Recipes - Galatoire's Restaurant"
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640:, carrots, cucumber, lemon juice,
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395:or cucumbers, and sometimes
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1189:, p.61. Pelican Publishing.
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274:and a host of other items.
16:Mayonnaise-based cold sauce
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2572:Balsamic vinegar of Modena
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1166:K-Paul's Louisiana Kitchen
1123:annunciationrestaurant.com
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1980:Watermelon rind preserves
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853:Thousand Island dressing
848:Louisiana Creole cuisine
798:Central Mississippi has
508:Louisiana Creole cuisine
317:. It is often used with
315:Louisiana Creole cuisine
2701:Salt and pepper shakers
1185:Soniat, Leon E (1983).
2742:Cuisine of New Orleans
2399:Mayfair salad dressing
2384:Green goddess dressing
1162:"K-Paul's Dinner Menu"
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258:. It can also contain
238:. Although similar to
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2640:Indonesian condiments
2615:Brand name condiments
2016:Beurre Maître d'Hôtel
1339:Salad dressing spread
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573:
2665:Pakistani condiments
2369:Blue cheese dressing
2230:Worcestershire sauce
1953:Chicago-style relish
944:Conde Nast Traveller
760:Worcestershire sauce
555:and optionally some
174:Media: Rémoulade
43:improve this article
2645:Japanese condiments
2562:Apple cider vinegar
2512:Spicy brown mustard
1891:Green mango chutney
1411:List of common dips
1355:List of mayonnaises
1089:. 26 February 2014.
659:Louisiana remoulade
242:, it is often more
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2584:Kaong palm vinegar
2534:Tewkesbury mustard
2263:Crushed red pepper
2246:Spices and powders
1989:Spreads and pastes
1636:Monkey gland sauce
1406:List of condiments
1241:Le Cuisinier Royal
1235:2012-02-04 at the
1062:www.galatoires.com
828:Cuisine of Denmark
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321:, on top of roast
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2635:Indian condiments
2594:Nipa palm vinegar
2288:Popcorn seasoning
2278:Nutritional yeast
1838:Sweet chili sauce
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833:Cuisine of France
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2409:Russian dressing
2389:Italian dressing
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1970:Taba ng talangka
1938:Pickled cucumber
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1599:Marie Rose sauce
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1416:List of syrups
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1359:
1358:
1353:
1350:
1349:
1347:
1346:
1341:
1336:
1331:
1326:
1321:
1319:Louis dressing
1316:
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930:
916:
893:
881:Dictionary.com
867:
865:
862:
861:
860:
855:
850:
845:
843:List of sauces
840:
835:
830:
824:
823:
807:
804:
800:comeback sauce
789:cocktail sauce
721:cayenne pepper
660:
657:
599:cayenne pepper
567:
564:
529:French cuisine
524:
521:
519:
516:
512:Creole mustard
493:
490:
482:
479:
462:
459:
454:
451:
432:
429:
420:
417:
412:
409:
389:Danish hot dog
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31:
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22:
15:
9:
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3:
2:
2769:
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2722:
2707:
2704:
2702:
2699:
2697:
2694:
2692:
2689:
2688:
2686:
2684:Accoutrements
2682:
2676:
2675:Pickled foods
2673:
2671:
2668:
2666:
2663:
2661:
2658:
2656:
2653:
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2628:
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2623:
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2613:
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2608:
2607:
2605:
2603:List articles
2601:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2579:Black vinegar
2577:
2573:
2570:
2569:
2568:
2565:
2563:
2560:
2559:
2557:
2555:
2551:
2545:
2542:
2540:
2539:Turun sinappi
2537:
2535:
2532:
2530:
2527:
2525:
2524:Sweet mustard
2522:
2518:
2515:
2514:
2513:
2510:
2508:
2505:
2503:
2500:
2498:
2495:
2493:
2492:Honey mustard
2490:
2488:
2487:Dijon mustard
2485:
2484:
2482:
2480:
2476:
2470:
2467:
2465:
2464:Fruit ketchup
2462:
2460:
2459:Curry ketchup
2457:
2455:
2452:
2451:
2449:
2447:
2443:
2435:
2434:Wafu dressing
2432:
2431:
2430:
2427:
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2407:
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2380:
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2370:
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2350:
2349:Salsa criolla
2347:
2345:
2344:Pico de gallo
2342:
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2155:
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2143:
2140:
2136:
2133:
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2128:
2127:
2126:
2125:Yeast extract
2123:
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2027:
2024:
2022:
2019:
2017:
2014:
2012:
2011:Biber salçası
2009:
2007:
2004:
2002:
2001:Anchovy paste
1999:
1997:
1994:
1993:
1991:
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1981:
1978:
1976:
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1971:
1968:
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1963:
1961:
1958:
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1951:
1950:
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1946:
1944:
1943:Pickled fruit
1941:
1939:
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1768:Baba ghanoush
1766:
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1760:
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1752:
1747:
1737:
1736:Zingara sauce
1734:
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1485:
1483:
1482:Cheddar sauce
1480:
1478:
1475:
1473:
1472:Alfredo sauce
1470:
1469:
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1465:
1463:
1462:Buffalo sauce
1460:
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1043:0-7679-0290-4
1039:
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1011:
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1001:0-394-72114-4
997:
993:
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917:0-517-50333-6
913:
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595:mustard seeds
592:
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572:
563:
560:
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492:United States
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296:
295:seafood cakes
292:
288:
284:
283:dipping sauce
280:
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261:
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99:February 2014
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
2589:Malt vinegar
2071:Meat extract
2051:Liver spread
1928:Pepper jelly
1862:Pickles and
1721:Tomato sauce
1696:Tartar sauce
1670:
1651:Peanut sauce
1646:Oyster sauce
1619:Miracle Whip
1594:Lechon sauce
1502:Nacho cheese
1497:Mornay sauce
1477:Caruso sauce
1467:Cheese sauce
1344:Tartar sauce
1328:
1304:Choron sauce
1240:
1203:
1194:
1186:
1181:
1169:. Retrieved
1165:
1156:
1144:. Retrieved
1140:
1131:
1122:
1113:
1104:
1095:
1086:
1077:
1065:. Retrieved
1061:
1052:
1033:
991:
985:
973:. Retrieved
970:Serious Eats
969:
959:
947:. Retrieved
943:
933:
921:. Retrieved
906:
884:. Retrieved
871:
838:List of dips
797:
793:tartar sauce
782:
771:
764:
732:
725:
717:black pepper
697:green onions
694:
687:
680:
673:
654:
635:
627:milk protein
607:onion powder
589:and pickled
584:
561:
526:
505:
502:
495:
485:
484:
470:
469:, or rarely
466:
464:
456:
444:
439:
435:
434:
425:deviled eggs
422:
414:
381:spring rolls
370:
369:sandwiches (
364:
356:
338:
336:
319:French fries
312:
276:
240:tartar sauce
234:) is a cold
184:
183:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
2691:Cruet-stand
2650:Mayonnaises
2630:Fish sauces
2625:Fish pastes
2429:Vinaigrette
2414:Salad cream
2253:Asín tibuok
2193:Salmoriglio
2183:Perilla oil
2168:Mustard oil
2031:Coconut jam
2021:Chili paste
1918:Horseradish
1691:Steak sauce
1681:Salsa verde
1641:Mumbo sauce
1514:Chimichurri
1509:Chili sauce
1457:Brown sauce
1334:Salad cream
877:"rémoulade"
820:Food portal
767:celery root
748:horseradish
577:with fried
436:Remouladsås
411:Netherlands
397:cauliflower
260:horseradish
58:"Remoulade"
2752:Mayonnaise
2721:Categories
2660:Hot sauces
2329:Kachumbari
2198:Sesame oil
2088:Nut butter
2036:Fish paste
1975:Tomato jam
1960:Sauerkraut
1933:Piccalilli
1803:Honey dill
1778:Duck sauce
1676:Salsa golf
1631:Mild sauce
1604:Mayonnaise
1589:Khrenovina
1549:Fritessaus
1544:Fish sauce
1487:Cheez Whiz
1432:Agre dulce
1395:Condiments
1324:Mayonnaise
1309:Fritessaus
1294:Baconnaise
1214:References
1171:10 October
1146:10 October
1067:12 October
756:cornichons
690:mayonnaise
669:Zatarain's
631:thickeners
553:cornichons
533:mayonnaise
475:zapiekanka
471:sos duński
447:smørrebrød
372:smørrebrød
367:roast beef
256:piccalilli
190:English:
69:newspapers
2361:Dressings
2334:Kachumber
2218:Toyomansi
2203:Soy sauce
2173:Olive oil
2158:Chili oil
2066:Malidzano
2041:Gochujang
1923:Ljutenica
1903:Encurtido
1864:preserves
1833:Skyronnes
1828:Nước chấm
1823:Nam phrik
1813:Muhammara
1793:Guacamole
1671:Remoulade
1574:Hot sauce
1564:Gastrique
1554:Fry sauce
1539:Dabu-dabu
1524:Colo-colo
1437:Agrodolce
1329:Remoulade
1204:MyRecipes
1010:cite book
740:hot sauce
603:coriander
518:Varieties
440:remoulade
297:(such as
279:condiment
268:anchovies
244:yellowish
185:Rémoulade
159:Worldwide
141:Condiment
123:Rémoulade
2620:Chutneys
2554:Vinegars
2507:Mostarda
2479:Mustards
2446:Ketchups
2324:Coleslaw
2268:Gomashio
2258:Chipotle
2135:Vegemite
2056:Kyopolou
1848:Tzatziki
1818:Nam chim
1731:XO sauce
1726:Vincotto
1614:Kielecki
1233:Archived
923:16 April
806:See also
785:crawfish
611:turmeric
591:cucumber
549:tarragon
486:Remúlaði
467:remulada
393:gherkins
347:celeriac
305:cakes).
2502:Kasundi
2497:Karashi
2303:Za'atar
2283:Paprika
2142:Zacuscă
2130:Marmite
2098:Pindjur
2006:Bagoong
1965:Sumbala
1898:Curtido
1886:Chutney
1876:Atchara
1716:Tkemali
1711:Tiparos
1701:Tatbila
1686:Satsivi
1087:YouTube
975:25 June
949:25 June
744:vinegar
728:paprika
705:parsley
683:piquant
650:parsley
646:chervil
638:pickles
623:gelatin
615:vinegar
587:cabbage
575:Rugbrød
557:anchovy
545:chervil
537:parsley
481:Iceland
465:Called
419:Germany
405:carrots
401:cabbage
385:cod roe
361:Denmark
353:Belgium
343:mustard
327:hot dog
264:paprika
252:pickles
227:French:
83:scholar
2747:Sauces
2696:Sachet
2419:Tahini
2312:Salads
2120:Wasabi
2108:Caviar
2093:Palapa
2076:Bovril
2026:Chrain
1948:Relish
1881:Cheong
1808:Hummus
1666:Pistou
1609:Kewpie
1584:Kaymak
1534:Caruru
1492:Fondue
1425:Sauces
1040:
998:
914:
886:20 Feb
774:Creole
758:, and
752:capers
736:garlic
719:, and
709:Creole
703:, and
701:celery
619:Starch
609:, and
579:plaice
541:chives
461:Poland
453:Norway
431:Sweden
377:plaice
333:France
303:salmon
293:, and
291:plaice
272:capers
167:
150:France
85:
78:
71:
64:
56:
2339:Salsa
2298:Tekka
2225:Syrup
2188:Ponzu
2178:Patis
2115:Tapai
2083:Murri
2061:Maafe
2046:Harif
1996:Ajvar
1798:Hogao
1783:Duqqa
1763:Ajika
1661:Pesto
1656:Pearà
1579:Latik
1569:Gravy
1559:Garum
1529:Crema
1442:Aioli
1289:Aioli
864:Notes
248:curry
236:sauce
90:JSTOR
76:books
1913:Gari
1871:Amba
1853:Zhug
1843:Toum
1755:Dips
1173:2016
1148:2016
1069:2016
1038:ISBN
1016:link
996:ISBN
977:2018
951:2018
925:2012
912:ISBN
888:2016
791:and
713:Salt
699:and
676:roux
642:dill
547:and
403:and
341:, a
323:beef
299:crab
287:sole
138:Type
62:news
2273:MSG
2103:Roe
625:or
527:In
506:In
438:or
309:Use
301:or
281:or
254:or
45:by
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
