Two Remoulade Recipes

Remoulade is a versatile and zesty condiment from France, known for its creamy texture and bold flavor. This classic sauce is a staple in many kitchens and is renowned for elevating a wide range of dishes with its unique blend of ingredients. Traditionally made with a base of mayonnaise, remoulade is infused with mustard, herbs, and spices, resulting in a rich and tangy taste that pairs beautifully with seafood, meats, and vegetables.

The magic of remoulade lies in its adaptability; it can be tailored to suit different palates and culinary traditions. In Louisiana, for example, Creole remoulade is a beloved variant that incorporates elements like paprika, hot sauce, and Creole mustard, adding a spicy kick that perfectly complements the region's vibrant cuisine.

Whether drizzling it over crab cakes, using it as a dip for fried shrimp, or spreading it on a po' boy sandwich, remoulade adds a delightful burst of flavor that enhances any meal.

In this recipe, I'll show you the steps to create a homemade remoulade that captures the essence of this timeless sauce. With fresh ingredients and simple techniques, you can whip up a batch of remoulade that will impress your family and friends.

Danish Remoulade

Although remoulade was invented in France, I always thought of it as Danish because when I was a kid, my Danish mom always had a tube of it from Denmark for making Smørrebrød —a delicious open-faced sandwich made with a variety of ingredients. It is also used for fish meatballs and fried fish, as I did with the pan-roasted grouper.

Other countries have their own form of remoulade and use it on different dishes. For example, Remoulade is a condiment served with hot dogs in Iceland; in the Netherlands and Germany, it is served with fried fish.

In Belgium, it is often used as a condiment for French fries. In other places, it is even called tartar sauce.

There are many variations of remoulade, but they are usually all prepared with mayonnaise as a base. The French combine mayonnaise with mixed herbs, capers, cornichons, and a few chopped anchovy fillets.

Danish Remoulade Compared to French Remoulade

Danish and French remoulade differ significantly in their ingredients, flavors, and culinary uses.

Ingredients:

French Remoulade: Typically made with a base of mayonnaise, Dijon mustard, capers, cornichons (small pickles), herbs like parsley and tarragon, and sometimes anchovies. It has a creamy texture with a tangy and savory flavor profile.

Danish Remoulade: Contains a base of mayonnaise or a mixture of mayonnaise and neutral oil, along with pickles (often sweet pickles or gherkins), mustard, lemon juice or vinegar, and sometimes ingredients like curry powder, onions, and chopped vegetables. Danish remoulade tends to have a sweeter and slightly tangy taste compared to its French counterpart.

Flavor Profile:

French Remoulade: Offers a more herbaceous and savory profile due to the inclusion of Dijon mustard, capers, and herbs like tarragon.

Danish Remoulade: Its sweeter taste is due to the addition of sweet pickles or gherkins, and it often features a hint of curry powder, giving it a unique flavor that sets it apart.

Culinary Uses:

French Remoulade: Typically used as a condiment or sauce for seafood dishes (such as crab cakes or fried fish), as well as for cold meats or as a spread in sandwiches.

Danish Remoulade: Popularly served with open-faced sandwiches (smørrebrød) in Denmark, where it complements a variety of toppings like fish, cold cuts, or boiled eggs. It’s also used with fried foods or as a dipping sauce.

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