Remoulade

#Danish_cuisine
#French_cuisine
#Occitan_cuisine
#Louisiana_cuisine
#Cuisine_of_New_Orleans
#Sauces
#Mayonnaise
Rémoulade Rémoulade （English: /reɪməˈlɑːd/; French: [ʁemulad]） is a European cold sauce based on mayonnaise.
Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli.
It can also contain horseradish, paprika, anchovies, capers and a host of other items.
While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes （such as crab or salmon cakes）.
Rémoulade is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine.
It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world.
Rémoulade is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs （chives, tarragon, chervil, burnet）.
It is commonly used in a dish called céleri rémoulade, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade, and also to accompany red meats, fish, and shellfish.
Used often with fries, such as those sold at roadside stands.
An essential ingredient on open-face roast beef sandwiches （smørrebrød）, as well as the Danish version of fish and chips, fried plaice with pommes frites.
It is also one of the essential condiments in a Danish hot dog.
Danish remoulade is a modified version of the original French-style remoulade.
It is a mayonnaise-based sauce, coloured brightly yellow with turmeric （or a pinch of curry powder）, mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.
Often served with fried fish.
Mainly used with fri...