Remoulade is a mayonnaise sauce or dressing with french origins. The word comes from the french wordpicard dialectramolas, which means horseradish. It may be made with horseradish, though there are many versions without horseradish and a variety of ingredients. New orleans remoulade is generally spicier than the french version and it might contain paprika, chopped parsley, chopped hard-boiled eggs, curry powder, tabasco, ketchup, and other add-ins. Another tasty version is similar to tartar sauce, with chopped capers and cornichons. A classic french version might contain anchovy essence along with finely chopped herbs. You'll find versions of remoulade sauce in many other countries, including denmark, germany, iceland, norway, sweden, netherlands, and belgium. It's used as a dip or spread with a variety of foods, including french fries, fried fish, hot dogs, and roast beef sandwiches. In germany, you might find remoulade sauce in your potato salad. This easy version is made with parsley and green onions, along with the standard mayonnaise and mustard. If you can't find creole mustard, use a good quality whole grain mustard or spicy brown mustard. Remoulade sauce is wonderful with fish, shellfish, or crab cakes. It's excellent spread for fish tacos and it is fantastic on oyster or shrimp po' boys. The sauce makes a tasty spread for a fried chicken sandwich and burgers as well.
