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Remoulade – Mayonnaise-based cold sauce: Difference between revisions
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Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]) | Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]) is a cold sauce. | ||
Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. | |||
While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). | While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). | ||
Latest revision as of 08:49, 30 December 2023
Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]) is a cold sauce.
Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).
