Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli or mayonnaise-based. Although like tartar sauce, it is more yellowish, sometimes curry flavoured, and sometimes contains chopped pickles or piccalilli, and can also contain horseradish, 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 to seafood dishes especially pan-fried breaded fish fillets (primarily sole and plaice).It is very popular in France, Denmark and in the United States, especially in Louisiana Creole cuisine. Among other uses, it is used on top of roast beef items and as a hot dog condiment, although there are a multitude of other applications for it from main dishes to desserts, and from country-to-country:In France it is commonly used in céléri rémoulade which consists of thinly cut pieces of celeriac with remoulade.In Denmark it is an essential ingredient on the Danish open-face roast beef sandwiches, along with roasted onion. Remoulade is also used for breaded fillets of fish (e.g. cod or plaice), on Danish hot dogs, along with mustard, ketchup, onions and pickles, and it is one of the most commonly-used sauces in which to dip french fries. Danish remoulade is also very popular in Sweden and Norway, but there mostly for fish with boiled potatoes, dill and perhaps creamed spinach. In many German and Swedish hot dog stands it is possible to order a "Danish hot dog" served as described above.In Iceland, remoulade (IS: remolaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, onions and roasted onions.

rémoulade sauce Mayonnaise with added mustard and finely chopped capers, gherkins, parsley ... rémoulade sauce Mayonnaise with added mustard and finely chopped capers, gherkins, parsley, chervil ...

Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their ...

The home page for chef Beverly Lynn Bennett, featuring deliciously healthy and innovative vegan ... 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm 3 T. olive oil 2 T. cider vinegar

 

1: cup Hellmann's mayonnaise: 2: tbs. chili sauce: 1: tsp. garlic salt: 1: tsp. curry powder, or more to taste: 1: tbs. hot prepared horseradish: 1: tsp. dry mustard

Arnaud's menu and recipes benchmark the Creole classics such as Shrimp Arnaud, a favorite dish that was created here 80 years ago. To enjoy Arnaud's delicious recipe at home, simply marinate chilled ...

Aurora Catering's. From Scratch Remoulade Sauce Yield - about 3 Cups. Ingredients 1/3 CUP CREOLE MUSTARD 2 TSP PREPARED HORSERADISH 1/2 RED ONION (Chopped fine)

Aurora Catering's. Remoulade Sauce Yield - about 3 Cups. Ingredients 1 CUP MAYONNAISE 1/2 CUP OLIVE OIL (Chef’s Choice- Standard or Extra Virgin) 1/2 CUP CREOLE MUSTARD

boiled gulf shrimp marinated in our sister restaurant's, arnaud's, famous remoulade sauce & served over chopped lettuce & sliced tomato : raw louisiana oysters on the half shell