sauce rémoulade

Sauce rémoulade is a traditional French sauce with origins in Picardy, France. Its name may derive from a local term for horseradish, suggesting it was once a primary ingredient. However, early recipes indicate mustard was the key flavoring for its mayonnaise base, with some variations still including both.1

This versatile sauce is commonly used to season seafood in French cuisine. Numerous variations exist globally. Scandinavian versions often incorporate turmeric or curry for a yellow hue and are served with beef and poultry, as well as fish. In New Orleans, a local variant frequently includes Tabasco sauce or cayenne pepper, complementing dishes like crab cakes, crawfish, vegetables, and eggs. Some recipes substitute olive oil for mayonnaise, and it's a staple in the New Orleans po' boy sandwich.1

While similar to tartar sauce in ingredients and use, rémoulade distinguishes itself with liberal use of herbs like tarragon and chervil, and ingredients such as capers and anchovies for a deep savory flavor, unlike the sweeter gherkins found in tartar sauce.1