- Remoulade
Remoulade or rémoulade is a popular
condiment in many countries, and was invented inFrance . Very much like thetartar sauce of some English-speaking cultures, remoulade is oftenAioli ormayonnaise -based. Although like tartar sauce, it is moreyellow ish, sometimescurry flavoured, and sometimes contains choppedpickles orpiccalilli , and can also containhorseradish ,paprika ,anchovies ,capers and a host of other items. Its original purpose was possibly for serving with meats. Now it is often used as an accompaniment toseafood dishes especially pan-fried breadedfish fillets (primarily sole and plaice).Use
It is very popular in France,
Denmark and in theUnited States , especially inLouisiana Creole cuisine . Among other uses, it is used withfrench fries , on top of roastbeef items and as ahot dog condiment, although there are a multitude of other applications:
*InFrance it is commonly used in "céleri rémoulade" which consists of thinly cut pieces ofceleriac with amustard -flavored remoulade.
*InDenmark it is an essential ingredient on the Danish open-faceroast beef sandwiches ("smørrebrød "), along with roasted onion. Remoulade is also used for fish meatballs or breaded fillets of fish (e.g.cod orplaice ) along with lemon slices. As a condiment for french fries the Danes can usually ordertomato ketchup , remoulade or both, although in recent yearsmayonnaise has gained terrain. In some regions it is used on Danish hot dogs along withmustard , ketchup, roasted or raw onions and pickledcucumber slices. Marketed as "Danish remoulade", it has become popular inSweden andNorway , but there mostly for fish with boiled potatoes,dill and perhaps creamed spinach. Many German and Swedish hot dog stands serve an optional "Danish hot dog" as described above.
*InIceland , remoulade ("remolaði") is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and roasted onions.Varieties
auce rémoulade
According to "
Larousse Gastronomique ", rémoulade is 250 ml of mayonnaise with 2 tablespoons mixed herbs (parsley ,chives ,chervil andtarragon ), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops ofanchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavoured mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of themayonnaise sauce.Danish remoulade
Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped
cabbage and pickledcucumber , fair amounts of sugar and hints ofmustard ,cayenne ,coriander andonion , andturmeric for color. The herbs are substituted by herbal essences, e.g. tarragonvinegar .Starch ,gelatin ormilk protein may be added asthickener s.Homemade or gourmet varieties may use olive oil (especially good with fish), capers,
pickles , cucumber, lemon juice,dill ,chervil ,parsley or other fresh herbs, and possibly curry.Louisiana Remoulade
The Louisiana version of remoulade, like the local variants of
roux andbordelaise sauce , is quite different from the French original. Invariably, it is red (bright red to ruddy-orange) and is usually very piquant. Louisiana-style remoulades fall generally into one of three categories—those with amayonnaise base, those with aketchup base, and those with an oil base. All three versions have an abundance of finely chopped vegetables, usuallygreen onions andcelery , andparsley ; most are made with Creole mustard.Salt ,black pepper , andcayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue comes from the addition of paprika. Other popular additions includelemon juice , mincedgarlic ,vinegar ,horseradish , andWorcestershire sauce .Fact|date=October 2008While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g. the classic celery root remoulade), Louisiana remoulade is nearly always associated with shrimp. Today, shrimp remoulade is a ubiquitous cold appetizer in New Orleans' Creole restaurantsFact|date=October 2008, although, historically,
hard boiled eggs with remoulade was a less expensive option on some menus. It is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce), but it can be paired with other items such as fried green tomatoes or mirliton. Rarely, one might also seecrawfish remoulade, but remoulade sauce is never offered in restaurants as an accompaniment with fish (cocktail sauce andtartar sauce are generally the condiments of choice). In private homes, it may occasionally have a wider application suggestive of its French roots. Food columnist and cookbook author Leon Soniat, for example, suggests to "Serve[remoulade] over seafood or with sliced asparagus." [Soniat, Leon E. "La Bouche Creole", p.61. Pelican Publishing, 1983.]ee also
*
Cuisine of Denmark
*Cuisine of France Notes
References
* http://dictionary.reference.com/search?q=remoulade
* http://deepsouth.tulane.edu/culinary/web/learning_lore.asp?id=remoulade.txt - link is no longer valid
* http://www.lib.k-state.edu/depts/spec/rarebooks/cookery/viard1817.html - This page contains images of what may be the first recipe of remoulade in print from the 1817 edition of "Le Cuisinier Royal".
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