Remoulade

Remoulade (French rémoulade) is a classic French cold sauce based on mayonnaise enriched with mustard and a whole bouquet of finely chopped piquant additions. It is a rich, aromatic, and textured sauce, related to tartare but usually more complex and sharper in flavour.

To the mayonnaise base are added Dijon mustard, finely chopped capers, gherkins (pickled cucumbers), herbs (parsley, tarragon, chervil), shallot, and often anchovies, which add a deep savoury flavour. The French version sometimes has a yellowish hue from added turmeric or curry. The flavour of remoulade is creamy, sourish-sharp, with a pleasant piquancy from the pickled components and herbs. The sauce is served cold with the most varied dishes: fried or boiled fish and seafood, meat, cold roast beef, and vegetables. A classic French appetiser is céleri rémoulade (grated celeriac in this sauce). Remoulade has gained popularity in other cuisines too, in particular the Danish and American (Louisiana), where it has its own variations. It is an elegant, versatile sauce of classic European cuisine.