Remoulade
 | |
| Type | Condiment |
|---|---|
| Place of origin | France |
| Region or state | Worldwide |
Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad]; Occitan: salsa remolada)[1] 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 condiments.
It is often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes) but also served with meats.
Varieties
Sauce rémoulade
In French cuisine, rémoulade is a derivative of mayonnaise, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and, optionally, some anchovy essence or chopped anchovies.[2]
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet).[2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
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.[3]
Louisiana remoulade
In Louisiana Creole cuisine, remoulade tends to have a tannish or pink tint due to the use of Creole mustard, small amounts of ketchup, cayenne pepper, and paprika.[4]
Louisiana rémoulade styles include French-African Creole, Afro-Caribbean Creole, and Cajun; like local variants of roux, each is different from the French original.
Creole versions often have tan or pink hues and are usually piquant.
Each version may have finely chopped vegetables, usually green onions, celery, and parsley; most are made with either Creole mustard or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients.
In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup or paprika.[5]
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 hard-boiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce.[5][6][7]
Today, shrimp remoulade is a common cold appetizer in New Orleans Creole restaurants,[8][9][10][11] although, historically, hard-boiled eggs with remoulade were a less expensive option on some menus.
Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where cocktail sauce and tartar sauce are generally preferred. However, food columnist and cookbook author Leon Soniat suggests serving rémoulade "over seafood or with sliced asparagus."[12]
Iceland
Remúlaði is a condiment commonly served with fried fish and on hot dogs, together with mustard, ketchup, and raw and fried onions.[13]
See also
- Cuisine of Denmark
- Cuisine of France
- List of dips
- List of sauces
- Russian dressing
- Thousand Island dressing
Notes
- ^ "rémoulade". Dictionary.com. Retrieved 20 Feb 2016.
- ^ a b Prosper Montagné (1961). Charlotte Snyder Turgeon; Nina Froud (eds.). Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 861. ISBN 0-517-50333-6. Retrieved 16 April 2012.
{{cite book}}: ISBN / Date incompatibility (help) - ^ Beck, Julia Child, Louisette Bertholle, Simone (1986). Mastering the Art of French cooking (Updated. ed.). New York: Knopf. p. 540. ISBN 0-394-72114-4.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Bousel, Joshua. "Sauced: Louisiana Remoulade Recipe". Serious Eats. Retrieved 25 June 2018.
- ^ a b Martin, Ti Adelaide; Shannon, Jamie (2000). Commander's kitchen: take home the true tastes of New Orleans with more than 150 recipes from Commander's Palace restaurant. New York: Broadway Books. p. 91. ISBN 0-7679-0290-4.
- ^ "Recipes - Galatoire's Restaurant". www.galatoires.com. Retrieved 12 October 2016.
- ^ "Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart". YouTube. 26 February 2014.
- ^ "Dinner Menu | Antoine's Restaurant". www.antoines.com.
- ^ "Annunciation Restaurant Seasonal Menu | New Orleans, LA". annunciationrestaurant.com.
- ^ "Menu | Original Pierre Maspero's". www.originalpierremasperos.com. Retrieved 10 October 2016.
- ^ "K-Paul's Dinner Menu". K-Paul's Louisiana Kitchen. Retrieved 10 October 2016.
- ^ Soniat, Leon E (1983). La Bouche Creole, p.61. Pelican Publishing.
- ^ Hammel, Katie (21 August 2014). "The One Dish to Eat in Iceland...Is Hot Dogs?". Conde Nast Traveller. Retrieved 25 June 2018.
References
- dictionary.reference.com
- Tulane University Newcomb College Center for Research on Women Deep South Culinary Oral History Project
- lib.k-state.edu Archived 2012-02-04 at the Wayback Machine, This page contains images of what may be the first recipe of remoulade in print from the 1817 edition of Le Cuisinier Royal.]