How to Make Remoulade sauce

• In a mixing bowl, combine the mayonnaise, capers, gherkins, Dijon mustard, whole-grain mustard, and fresh lemon juice.
• Add the finely chopped parsley and chives to the mixture.
• Sprinkle in the paprika for added flavor and a subtle touch of spiciness.
• Season the sauce with salt and pepper according to your taste preferences.
• Stir all the ingredients thoroughly until well combined and the sauce achieves a smooth texture.
• Taste the Remoulade sauce and adjust the seasoning if necessary.
• Once the sauce is ready, transfer it to a jar or airtight container, and refrigerate it for at least an hour before serving. This chilling time allows the flavors to meld together and develop a harmonious taste.

Remoulade sauce is a versatile condiment that pairs well with various dishes. Traditionally, it is often served with seafood, such as fried fish, shrimp, or crab cakes. Additionally, it can be used as a dipping sauce for fries or as a spread for sandwiches and burgers. Some people also enjoy using Remoulade sauce as a tangy dressing for salads.

Remoulade sauce is a classic French emulsified sauce that adds a delightful burst of flavors to various dishes. Its creamy texture, combined with the tanginess from the pickles and mustard, makes it a delicious accompaniment to seafood and other savory dishes. The sauce’s versatility and ease of preparation have contributed to its popularity both in French cuisine and international culinary scenes.

Facts about the Sauce:

1. The name “Remoulade” is believed to have originated from the French word “relever,” which means “to uplift” or “to heighten flavors.”
2. There are different regional variations of Remoulade sauce, with some versions being more piquant, while others lean towards a milder taste.
3. In Denmark, a variant of Remoulade sauce is a popular condiment served with hot dog sausages, creating a unique and delicious combination.
4. In some parts of Louisiana, particularly in Creole and Cajun cuisines, a spicier version of Remoulade sauce is commonly used as a topping for po’ boy sandwiches and other local dishes.