rémoulade (2024)

FAQs

What is remoulade sauce made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

Yum yum sauce (not to be confused with aioli or remoulade) is typically some combination of ketchup or tomato paste, rice vinegar, garlic, sugar, paprika, soy sauce, mirin, and hot sauce or sriracha. To make it, all the ingredients are simply whisked together and sometimes thinned with water to the desired consistency.

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

Tartar sauce and remoulade share many similar ingredients such as mayonnaise, mustard, pickles, and lemon juice, however, Louisiana-style remoulade includes additional ingredients and spices such as Cajun seasoning, horseradish, and hot sauce. It's like tartar sauce on savory, spicy steroids, with less sweet brininess.

Kidding aside, American eating has essentially defined aioli as fancy flavored mayo, usually flavored with garlic but also blended with everything from black truffles to chipotle chiles. In France and Spain, though, aioli is a different sauce entirely.

Dijon mustard makes a great substitute for horseradish. You can use a 1:1 substitute for dijon mustard to horseradish.

What do British people call tartar sauce? ›

Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

Tampa devil crabs are croquettes made with a special dough, stuffed with spicy blue crab meat, dredged in breadcrumbs, and deep-fried. Most locals call them devil crab, not deviled. Lore has it someone once ate one and said it was hot as the devil and the name stuck.

[ʀemulad ] feminine noun. remoulade dressing ⧫ mayonnaise with mustard.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.

Mayoketchup, also known as pink sauce or salsa rosada, is very common among Dominicans, as well as other Latin American heritages such as Puerto Ricans or Cubans.