Rémoulade

Culinary definition of remoulade of rémoulade:   A pleasantly tart (generally cold) creamy sauce or dressing resembling mayonnaise, most-often featuring any combination of capers, pickles, mustard, horseradish, fresh herbs, anchovies.

C@H FOOD FOR THOUGHT
Popular in French and Creole cuisines.  In Canada and the Northern U.S. tartar-sauce-like remoulades are light in colour and accompany seafood dishes like crabcakes, breaded filets and fish and chips (right).  In Belgium, frites (French fried potatoes) are often served with a light, lemony remoulade. 

In Louisiana, rémoulades are generally red or pink and they are very 'piquant', due to a generous hand with cayenne pepper, Worcestershire sauce, horseradish, garlic and hot sauce. 

In Louisiana, rémoulade goes hand in hand with Po'Boy sandwiches; made with New Orleans-style French baguettes, sliced in half and stacked with fried alligator, catfish (below), oysters or shrimp, and finished with a thick slathering of rémoulade. 

Cold shrimp rémoulade is an ubiquitous Creole dish, made famous by such elegant establishments as Galatoires in New Orleans' French Quarter (we just happen to have the recipe).  Small silver rémoulade forks with lovely long handles and delicate tines are treasured Louisiana heirlooms.

✭ ✭ ✭ Pimm's No.1 Cup and Shrimp Rémoulade.  Such is how we celebrate the first sunny weekend of summer.  For the Pimm's:  Into a highball glass filled with two inches of ice, add a generous sprig of English mint and muddle (bash) it up a bit with a muddler or back of a spoon.  Add an inch-wide strip of English cucumber peel (scored well on the green side, with the tines of a fork to release essential oils) add a jigger of Pimm's No.1 Cup (gin-based liquor infused with herbs and loveliness), top up with Canada Dry Ginger Ale (7-Up or other clear lemon soda will do in a pinch), and squeeze over a wedge of lemon.   Must be of legal drinking age to consume alcohol.

view other Kitchionary