remoulade

Freshly made tartar sauce

Remoulade or remoulade sauce ( French rémoulade sauce from rémola , " black radish " or from the Latin molere , "grind") is a mayonnaise seasoned with herbs and other ingredients .

The basic ingredients of tartar sauce are oil , wine vinegar or lemon juice , egg yolks and mustard . Other ingredients are herbs such as parsley , chervil and tarragon , capers , finely chopped anchovy fillets and chopped pickles .

Remoulade is mostly shellfish , breaded fish and brawn as well as boiled beef , roast beef , cold roast served all kinds or boiled eggs. It is also used as a sauce for hot dogs and sandwiches and for sandwiches instead of butter or margarine.

See also

• Tartare sauce

swell

• Erhard Gorys : The new kitchen dictionary. From Aachener Printen to intermediate ribs. 11th edition. dtv 36245, Frankfurt am Main 2007, ISBN 978-3-423-36245-0 .
• Richard Hering , F. Jürgen Herrmann (ed.): Herings Lexicon of the kitchen . Internationally recognized reference work for modern and classic cuisine. 24th, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2009 (first edition 1907), ISBN 978-3-8057-0587-5 .