Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Remoulade
 | This article needs additional citations for verification. (February 2014) |
 | |
| Type | Condiment |
|---|---|
| Place of origin | France |
| Region or state | Worldwide |
Rémoulade (English: /reɪməˈlɑːd/; French: [ʁemulad])[1] is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
It is often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes) but also served with meats.
- ^ "rémoulade". Dictionary.com. Retrieved 20 Feb 2016.
Previous Page Next Page
