What is REMULADE?

ReMULade is a rich sauce used to dress a wide range of foods. It was created in France, where it is traditionally made of mayonnaise and herbs and is used to flavor vegetables and salads. In Danish cuisine is a popular variation of the French remullade mustard. Remilades are also a common feature of the Creole cuisine of the American South, although the creature adaptations of the sauce tend to differ significantly in ingredients, taste and appearance from the traditional French version.

in its traditional form, first invented in French, Busian heads, with sauce, sauce, and grasped with sauces, asova, asova, and first occur, and preserve, and preserve, and preserve, and keeps, and keeps, with sauce. With sauces, and citer, and emotional, and what is broken down and lemon juice, and lemon juice that are broken down and lemon juice that are broken down. Chopped fresh herbs like targon and chives. The resulting sauce is usually bIt makes or light yellow color. French cuisine often requires the use of REMULADE as an aroma for cooked or cold vegetables and salads. One of the most popular uses of this spice in French cooking is dressed with a finely chopped, raw cerying root, a bowl known among the French as Céri Rémoulade.

Danish cooking usually contains an adaptation of a traditional French remullade. In this version of the sauce, the mayonnaise is combined with mustard, ground cucumber and cabbage, sugar and dried spices such as turmeric and coriander. Due to the addition of mustard and dried spices, the Danish remullade is often deeper yellow than their French counterparts. Remilades of this type are often used to flavor sandwiches with an open face that are a central part of traditional Danish cuisine. They can also be used for top -of -the -range hot dogs, fries and wrapped fish.

the kitchen of the kitchen found in Louisiana andOther parts of the American South also use Remulade. However, the creole adaptation of this sauce is generally different from the traditional French version. Many Creole Remulades have an oil or ketchup base instead of mayonnaise and tend to have a red or orange color and a spicy taste to include dry spices such as cayenne pepper and pepper. In the Creole cuisine, REMULADE is most often served next to sea meals, especially shrimp. It can also be administered as an accompaniment to coated fried dishes and appetizers that do not have seafood, such as fried green tomatoes.