This Zesty Creole style Rémoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches. Whip some up today!
A French Classic Gets Jazzed Up
Rémoulade sauce is a classic condiment that was invented in France but is loved the world over in various forms. As an integral component of the classic French dish, céleri rémoulade where it is combined with thinly shaved celeriac.
There are so many great ways to jazz up this mayonnaise based condiment and so many delicious ways to use it.
What is Rémoulade Sauce Made Of?
There are a wide variety of Rémoulade styles, beginning with the original white French condiment. Generally the original contains mayonnaise, fine herbs, capers, cornichons (tiny pickles), and sometimes anchovy essence or finely chopped anchovies.
It’s really not too far off tartar sauce (which is also French in origin) when you think about it.
Sounds Fancy, What the Heck Do I Eat with Rémoulade?
Other than the classic French dish preparation of céleri rémoulade, several other European countries have developed their ways of using Rémoulade:
- Sweden-used in fried or breaded fish dishes or on top of roast beef
- Germany-accompanies fried fish, boiled beef and potatoes, and may be used in potato salads (good idea!)
- Belgium-eaten with fries (and sometimes with a little bit of curry powder added…YUM!)
- Denmark-Eaten with the classic Danish smørrebrød, beef with fried onions open faced sandwich, and Danish fish ‘n’ chips. May contain chopped cauliflower, cabbage, and cucumber
- Netherlands-served with fried fish
- Norway-accompanies fried fish or aspic
- Iceland-eaten with Icelandic hot dogs! If you haven’t tried one…you really should!
Louisiana-style or Creole style rémoulades are widely used to accompany seafood, especially crab cakes or fried soft shell crab.
The great thing about Creole style rémoulade is that it has that perfect balance of creamy, zesty, and spicy. Common additions include paprika, grainy Creole mustard, cayenne pepper, and hot sauce.
For my version here, I’ve also added horseradish and some lemon juice for acidity. I had a bit of ‘Slap Yo’ Mama’ seasoning from our trip to New Orleans, so I added some of that too.