The way you say the word remoulade is rey moo lad.
Danish remoulade is made of mayonnaise and skyr or sometimes Greek Yogurt which provides the creamy base of the remoulade sauce.
Danish remoulade is also made with chopped pickles and capers, curry powder and Dijon mustard which add a little bit of heat and spice to the Danish remoulade.
Remoulade tastes mildly sweet and sour and has a medium yellow color.
What makes the sauce a remoulade is a mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.
Remoulade is a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments.
Basic aioli sauce is really a garlic mayonnaise.
Remoulade is a condiment/cold sauce, invented in France and popularized in New Orleans, that is usually aioli or mayonnaise based.
There are many variations of remoulade sauce, as with aioli sauce.
Though both tartar sauce and remoulade start with mayonnaise as a base, tartar sauce typically has just a few ingredients (mayonnaise, pickles, dill and often lemon juice), while Louisiana-style remoulade is a more complex blend of ingredients and spices.
Most remoulade sauce has mayonnaise, herbs, and pickles as the base. Louisiana-style remoulades also include mustard (and/or horseradish) and cajun seasonings.
Red (or reddish brown, really) remoulade gets its coloring from the addition of paprika.
White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce.
Many people believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.
Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy.
Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles.
The original purpose of remoulade sauce was for serving with meats, but today is served as a condiment or dipping sauce, primarily with fried foods, fish, shrimp, and crab, as a sandwich spread, and on vegetables.
Remoulade and tartar sauces are two mayonnaise-based sauces often served with seafood.
Although the basic sauces are similar, the variations in the recipes create a range of differences in flavor, color and uses.