Remoulade sauce originates from the French cuisine and is often used as a dipping sauce or dressing. Remoulade sauce tastes a bit spicy and has a creamy texture.
People sometimes confuse remoulade sauce with ravigote sauce. Even tartar sauce is quite similar to the remoulade sause. But what are the actual differences?
What is remoulade sauce?
Remoulade sauce is a cold, creamy sauce that originally comes from France and is widely used in Scandinavian, German and Dutch cuisine. It is usually made with mayonnaise, mustard, pickles, capers, herbs (such as parsley, chervil and tarragon), and sometimes anchovies or other seasonings.
The sauce is often used as a seasoning for fish dishes, such as fried fish or shrimp, and can also be used as a dipping sauce for vegetables or as a dressing for salads. Remoulade sauce can vary in taste and texture depending on the ingredients used and the region in which it is made.
The difference between ravigote and tartar sauce
Ravigote contains the same ingredients, but is made with a vinaigrette instead of mayonnaise. So, what about tartar sauce? That’s a remoulade sauce with hard-boiled eggs.
The exact ingredients are not set in stone. You can experiment with the green herbs you have at home and replace the gherkins with finely chopped silverskin onion. You can also add a hard-boiled egg to it. If you do this, you should call it tartar sauce though.
What do you eat with remoulade sauce?
Remoulade sauce pairs well with a variety of dishes, including:
- Fish dishes: remoulade sauce is a perfect accompaniment for fish dishes such as fried fish, fish fingers, fish burgers or grilled fish.
- Meat dishes: it can also be served as a dipping sauce with various meat dishes.
- Vegetables: It can also be used as a dressing for salads or as a dipping sauce for raw vegetables such as carrots, celery or cucumber.
- Sandwiches: remoulade sauce is a delicious addition to sandwiches and can be used instead of mayonnaise or mustard.
In short, a very versatile sauce!
Recipes with remoulade sauce
View our recipes with remoulade sauce below:
- Pan-fried sole with romaine lettuce, fresh fries and remoulade sauce
- Grilled Tuna Steak with rémoulade sauce
- 150 ml mayonnaise homemade or regular mayonnaise
- 1 shallot
- 4 gherkins drained
- 1 tbsp parsley finely chopped
- 1 tbsp chervil finely chopped
- 1 tsp tarragon finely chopped
- 1 tsp smooth mustard
- 1 tbsp capers drained
- Pepper freshly ground
- Cut the pickles into small cubes.
- Clean the shallot and chop it finely.
- Mix all ingredients with the mayonnaise and season this generously with freshly ground pepper and a pinch of salt.
- If you want the sauce to be even fresher and/or thinner, add some of the drained liquid from the capers.