Remoulade is a classic condiment originating from France, typically made with a combination of mayonnaise, mustard, and herbs. Its rich, creamy texture and tangy flavor make it a versatile accompaniment to a wide variety of dishes. But what do you eat with remoulade? In this article, we’ll explore the many delicious pairing options for remoulade, from traditional French cuisine to modern twists and international flavors.
A Brief History of Remoulade
Before we dive into the world of remoulade pairings, let’s take a brief look at the history of this beloved condiment. Remoulade is believed to have originated in France in the 17th century, where it was served as a sauce for cold meats and fish. The original recipe consisted of a mixture of mayonnaise, mustard, and herbs, which were carefully balanced to create a smooth, tangy flavor.
Over time, remoulade spread throughout Europe and eventually around the world, with different regions adapting the recipe to suit their local tastes. Today, remoulade is enjoyed in many different forms, from the classic French version to variations featuring ingredients like pickles, capers, and even curry powder.
Traditional French Pairings
In France, remoulade is often served as a condiment for cold meats, fish, and vegetables. Some traditional pairing options include:
Cold Meats
- Jambon de Bayonne: A type of cured ham from the southwest of France, which is typically served thinly sliced with a dollop of remoulade.
- Pâté: A rich, creamy paste made from meat, liver, and spices, which is often served with a side of remoulade for dipping.
- Charcuterie: A selection of cured meats, such as saucisson and jambon, which are typically served with a variety of condiments, including remoulade.
Fish and Seafood
- Steamed Mussels: Freshly steamed mussels are often served with a dollop of remoulade for dipping.
- Grilled Salmon: A flavorful and healthy option, grilled salmon is often paired with a side of remoulade for added creaminess.
- Crab Cakes: Crispy crab cakes are often served with a tangy remoulade sauce for dipping.
Vegetables
- Raw Vegetables: Carrot sticks, cucumber slices, and cherry tomatoes are all delicious dipped in remoulade.
- Grilled Vegetables: Grilled vegetables like asparagus, bell peppers, and zucchini are often served with a side of remoulade for added flavor.
International Pairings
While remoulade is a classic French condiment, it’s also enjoyed in many other parts of the world. Here are some international pairing options to try:
Scandinavian Pairings
- Smørrebrød: A traditional Danish open-faced sandwich, which often features remoulade as a topping.
- Gravlax: Thinly sliced smoked salmon is often served with a dollop of remoulade and a sprinkle of chopped fresh dill.
American Pairings
- Fried Chicken: Crispy fried chicken is often served with a side of remoulade for dipping.
- Grilled Burgers: A juicy grilled burger is often topped with a dollop of remoulade for added creaminess.
Asian Pairings
- Tempura: Crispy tempura bits are often served with a side of remoulade for dipping.
- Grilled Shrimp: Succulent grilled shrimp are often paired with a spicy remoulade sauce for added flavor.
Modern Twists
While traditional pairings are delicious, remoulade is also a versatile condiment that can be used in many modern dishes. Here are some ideas to get you started:
Remoulade as a Dip
- Veggie Sticks: Serve remoulade as a dip for raw or grilled vegetable sticks.
- Pita Chips: Crispy pita chips are delicious dipped in remoulade.
Remoulade as a Sauce
- Grilled Meats: Serve remoulade as a sauce for grilled meats like steak, chicken, or pork chops.
- Roasted Vegetables: Drizzle remoulade over roasted vegetables like Brussels sprouts or broccoli for added flavor.
Homemade Remoulade Recipe
If you’re feeling adventurous, why not try making your own remoulade at home? Here’s a simple recipe to get you started:
| Ingredients | Quantity |
|---|---|
| Mayonnaise | 1 cup |
| Dijon Mustard | 2 tablespoons |
| Chopped Fresh Herbs (such as parsley, dill, or tarragon) | 1 tablespoon |
| Lemon Juice | 1 tablespoon |
| Salt and Pepper | To taste |
Instructions:
- In a bowl, mix together the mayonnaise, Dijon mustard, chopped fresh herbs, lemon juice, salt, and pepper until smooth.
- Taste and adjust the seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Conclusion
Remoulade is a delicious and versatile condiment that can be paired with a wide variety of dishes, from traditional French cuisine to modern twists and international flavors. Whether you’re looking for a classic pairing or something new and adventurous, remoulade is sure to add a tangy, creamy flavor to your meal. So why not give it a try and discover the delicious world of remoulade for yourself?
What is remoulade sauce?
Remoulade sauce is a creamy condiment originating from France, typically made with a combination of mayonnaise, mustard, and herbs. The sauce has a rich, tangy flavor and a smooth texture, making it a versatile accompaniment to various dishes. Remoulade is often associated with French cuisine, but its popularity has spread globally, with different regions adapting their own unique variations.
The traditional French remoulade recipe includes ingredients like mayonnaise, Dijon mustard, chopped fresh herbs such as parsley and dill, and sometimes grated onion or shallot. However, modern recipes often experiment with different flavor combinations, incorporating ingredients like garlic, lemon juice, or grated ginger. This adaptability has contributed to remoulade’s widespread appeal and its ability to complement a wide range of flavors.
What are some classic pairings for remoulade sauce?
Remoulade sauce is a classic accompaniment to various French dishes, particularly those featuring seafood or meat. One of the most iconic pairings is with steamed mussels, where the creamy sauce helps to balance the brininess of the mussels. Remoulade is also commonly served with grilled meats like steak or chicken, as well as with fried fish or seafood.
In addition to these classic pairings, remoulade sauce can also be used as a dip for crudités or fried vegetables, adding a rich and tangy flavor to these snacks. Some recipes even use remoulade as a sandwich spread, pairing it with ingredients like roasted meats, cheeses, or pickled vegetables. The versatility of remoulade sauce makes it an excellent addition to many different dishes.
Can I make remoulade sauce at home?
Making remoulade sauce at home is relatively simple and requires minimal ingredients. The basic recipe involves combining mayonnaise, mustard, and chopped herbs in a bowl, then mixing until smooth. Some recipes may also include additional ingredients like grated onion or lemon juice, which can be added to taste.
To make remoulade sauce at home, start by gathering the necessary ingredients, including high-quality mayonnaise, Dijon mustard, and fresh herbs. Chop the herbs finely and mix them with the mayonnaise and mustard in a bowl. Taste the sauce and adjust the seasoning as needed, adding ingredients like salt, pepper, or lemon juice to achieve the desired flavor. Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
How long does homemade remoulade sauce last?
Homemade remoulade sauce typically lasts for several days when stored properly in the refrigerator. The sauce’s mayonnaise base makes it prone to spoilage if left at room temperature for too long, so it’s essential to keep it refrigerated at all times.
When storing homemade remoulade sauce, transfer it to an airtight container and cover it with plastic wrap or aluminum foil. Keep the container in the refrigerator at a temperature of 40°F (4°C) or below. The sauce will typically last for 5-7 days, but it’s best to use it within 3-4 days for optimal flavor and texture. If you notice any signs of spoilage, such as an off smell or slimy texture, discard the sauce immediately.
Can I use remoulade sauce as a dip?
Remoulade sauce makes an excellent dip for various snacks, including crudités, fried vegetables, and crackers. The creamy texture and tangy flavor of the sauce pair well with crunchy or crispy snacks, adding a rich and indulgent element to these foods.
When using remoulade sauce as a dip, consider pairing it with ingredients like carrot sticks, cucumber slices, or cherry tomatoes. The sauce also pairs well with fried snacks like french fries or fried pickles, adding a creamy and tangy element to these indulgent treats. For a lighter option, try pairing remoulade sauce with crackers or toasted bread, using it as a spread for a quick and easy snack.
Is remoulade sauce suitable for vegetarians and vegans?
Traditional remoulade sauce recipes often include ingredients like mayonnaise, which may not be suitable for vegans. However, many modern recipes offer vegan alternatives to mayonnaise, such as vegan mayonnaise or cashew-based sauces. Vegetarians can typically enjoy traditional remoulade sauce, as it does not contain any meat products.
For vegans, it’s essential to choose a vegan-friendly mayonnaise or alternative when making remoulade sauce. Some recipes may also include additional ingredients like honey or Worcestershire sauce, which are not vegan-friendly. Always check the ingredient labels and choose vegan-friendly options to ensure that the sauce aligns with your dietary preferences.
Can I freeze remoulade sauce?
Freezing remoulade sauce is possible, but it’s not always the best option. The sauce’s mayonnaise base can separate or become watery when thawed, affecting its texture and flavor. However, if you need to store remoulade sauce for an extended period, freezing is a viable option.
When freezing remoulade sauce, transfer it to an airtight container or freezer-safe bag, making sure to press out as much air as possible before sealing. Label the container or bag with the date and contents, then store it in the freezer at 0°F (-18°C) or below. Frozen remoulade sauce will typically last for 3-6 months. When you’re ready to use the sauce, thaw it in the refrigerator overnight and give it a good stir before serving.