savory mayonnaise flavored with capers, shallots and herbs
Sauce of mayonnaise, capers, mustard, herbs, anchovies, and gherkins; (dish of shredded celery root with mayonnaise).
chilled sauce of mayonnaise, mustard, gherkins, capers, anchovies and herbs
a mayonnaise-based sauce flavoured with mustard, capers, cornichons, anchovies and herbs.
A cold mayonnaise based dressing made with Creole mustard, chopped green onions, paprika and any combination of spices, served on chilled, boiled seafood.
This classic French sauce (or salad dressing) is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It is served chilled as an accompaniment to cold meat, fish and shellfish.
A cold, mayonnaise-based, French sauce that includes mustard, chopped pickle, herbs, and capers. It is served with seafood or combined with seafood or vegetables to make a salad.
(ray-moo- lahd). The classic Creole rémoulade is a brick-red whipped mixture of olive oil with mustard, scallions, cayenne, lemon, paprika, and parsley. It's served on cold peeled shrimp or lumps of backfin crabmeat.
A rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.
A biting condiment often served with shrimp or other seafood. Remoulade may contain mayonnaise, eggs, mustard, cayenne pepper, onions, garlic, vinegar, and sometimes horseradish.
Tangy sauce of vinegar, oil, creole mustard, horseradish, and other seasonings. Served over shrimp.
Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. Very much like the tartar sauce of some English-speaking cultures, remoulade is often mayonnaise-based. Although like tartar sauce, it is more yellowish, sometimes curry flavoured, and invariably contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a host of other items.
