Remoulade or
rémoulade, invented in
FranceFrance , officially the French Republic , is a country located in Western Europe, with several overseas islands and territories located on other continents. Metropolitan France extends from the Mediterranean Sea to the English Channel and the North Sea, and from the Rhine to the Atlantic Ocean...
, is a popular
condimentA condiment is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.Usually applied by...
in many countries. Very much like the
tartar sauceTartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions , and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier. It is frequently used to season fried seafood...
of some
EnglishEnglish is a West Germanic language that developed in England during the Anglo-Saxon era. As a result of the military, economic, scientific, political, and cultural influence of the British Empire during the 18th, 19th, and early 20th centuries, and of the United States since the mid 20th century,...
-speaking cultures, remoulade is often
AioliAioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons...
- or
mayonnaiseMayonnaise is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier...
-based. Although similar to tartar sauce, it is often more
yellowYellow is the color evoked by light that stimulates both the L and M cone cells of the retina about equally, with no significant stimulation of the S cone cells. Light with a wavelength of 570–580 nm is yellow, as is light with a suitable mixture of somewhat longer and shorter wavelengths...
ish (or reddish in Louisiana), often flavored with
curryCurry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine...
, and sometimes contains chopped
picklesPickles may refer to* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK** Other vegetables that have been pickled...
or
piccalilliPiccalilli is a relish of chopped pickled vegetables and spices; regional recipes vary considerably.-British piccalilli:British piccalilli contains various vegetables— invariably cauliflower and vegetable marrow —and seasonings of mustard and turmeric. It is used as an accompaniment to...
. It can also contain
horseradishHorseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today...
,
paprikaPaprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European countries, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet to spicy...
, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to
seafoodSeafood is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish...
dishes, especially pan-fried breaded
fishA fish is any aquatic vertebrate animal that is typically ectothermic , covered with scales, and equipped with two sets of paired fins and several unpaired fins...
fillets (primarily
soleSole is a type of flatfish of varying families. Generally speaking, they are the members of the family Soleidae, but, outside Europe, the name 'sole' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family...
and
plaiceEuropean plaice, Pleuronectes platessa, are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Its geographical range is from the Barents Sea to the Mediterranean...
).
Remoulade is very popular in France,
DenmarkDenmark is a Scandinavian country in Northern Europe and the senior member of the Kingdom of Denmark. It is the southernmost of the Nordic countries; southwest of Sweden and south of Norway, and it is bordered to the south by Germany. Denmark borders both the Baltic and the North Sea...
,
GermanyGermany , officially the Federal Republic of Germany , is a country in Central Europe. It is bordered to the north by the North Sea, Denmark, and the Baltic Sea; to the east by Poland and the Czech Republic; to the south by Austria and Switzerland; and to the west by France, Luxembourg, Belgium,...
and in the
United StatesThe United States of America is a federal constitutional republic comprising fifty states and a federal district...
, especially in
Louisiana Creole cuisineLouisiana Creole cuisine is a style of cooking originating in Louisiana which is a melting pot cuisine that blends French, Spanish, Canarian, Caribbean, Mediterranean, Deep Southern American, Indian, and African influences. It also bears hallmarks of British, Irish, Italian, German, Albanian, and...
.
Remoulade or
rémoulade, invented in
FranceFrance , officially the French Republic , is a country located in Western Europe, with several overseas islands and territories located on other continents. Metropolitan France extends from the Mediterranean Sea to the English Channel and the North Sea, and from the Rhine to the Atlantic Ocean...
, is a popular
condimentA condiment is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.Usually applied by...
in many countries. Very much like the
tartar sauceTartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions , and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier. It is frequently used to season fried seafood...
of some
EnglishEnglish is a West Germanic language that developed in England during the Anglo-Saxon era. As a result of the military, economic, scientific, political, and cultural influence of the British Empire during the 18th, 19th, and early 20th centuries, and of the United States since the mid 20th century,...
-speaking cultures, remoulade is often
AioliAioli is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, such as the addition of mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons...
- or
mayonnaiseMayonnaise is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier...
-based. Although similar to tartar sauce, it is often more
yellowYellow is the color evoked by light that stimulates both the L and M cone cells of the retina about equally, with no significant stimulation of the S cone cells. Light with a wavelength of 570–580 nm is yellow, as is light with a suitable mixture of somewhat longer and shorter wavelengths...
ish (or reddish in Louisiana), often flavored with
curryCurry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine...
, and sometimes contains chopped
picklesPickles may refer to* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK** Other vegetables that have been pickled...
or
piccalilliPiccalilli is a relish of chopped pickled vegetables and spices; regional recipes vary considerably.-British piccalilli:British piccalilli contains various vegetables— invariably cauliflower and vegetable marrow —and seasonings of mustard and turmeric. It is used as an accompaniment to...
. It can also contain
horseradishHorseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today...
,
paprikaPaprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European countries, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet to spicy...
, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to
seafoodSeafood is any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish...
dishes, especially pan-fried breaded
fishA fish is any aquatic vertebrate animal that is typically ectothermic , covered with scales, and equipped with two sets of paired fins and several unpaired fins...
fillets (primarily
soleSole is a type of flatfish of varying families. Generally speaking, they are the members of the family Soleidae, but, outside Europe, the name 'sole' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family...
and
plaiceEuropean plaice, Pleuronectes platessa, are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Its geographical range is from the Barents Sea to the Mediterranean...
).
Use
Remoulade is very popular in France,
DenmarkDenmark is a Scandinavian country in Northern Europe and the senior member of the Kingdom of Denmark. It is the southernmost of the Nordic countries; southwest of Sweden and south of Norway, and it is bordered to the south by Germany. Denmark borders both the Baltic and the North Sea...
,
GermanyGermany , officially the Federal Republic of Germany , is a country in Central Europe. It is bordered to the north by the North Sea, Denmark, and the Baltic Sea; to the east by Poland and the Czech Republic; to the south by Austria and Switzerland; and to the west by France, Luxembourg, Belgium,...
and in the
United StatesThe United States of America is a federal constitutional republic comprising fifty states and a federal district...
, especially in
Louisiana Creole cuisineLouisiana Creole cuisine is a style of cooking originating in Louisiana which is a melting pot cuisine that blends French, Spanish, Canarian, Caribbean, Mediterranean, Deep Southern American, Indian, and African influences. It also bears hallmarks of British, Irish, Italian, German, Albanian, and...
. It's used with
french friesFrench fries , fries, or french-fried potatoes are thin strips of deep-fried potato...
, on top of roast
beefBeef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, Europe and America, and is also important in Africa, East Asia, and Southeast Asia...
items, and as a
hot dogA hot dog is a moist sausage of soft, even texture and flavor, often made from advanced meat recovery or meat slurry. Most types are fully cooked, cured or smoked. It is often placed hot in a special purpose soft, sliced hot dog bun...
condiment, although there are a multitude of other applications:
- In France
France , officially the French Republic , is a country located in Western Europe, with several overseas islands and territories located on other continents. Metropolitan France extends from the Mediterranean Sea to the English Channel and the North Sea, and from the Rhine to the Atlantic Ocean...
it is commonly used in céleri rémoulade which consists of thinly cut pieces of celeriacCeleriac is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in diameter;...
with a mustardMustard seeds are the smallest seeds of the various mustard plants. The seeds are about 3 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard , brown Indian mustard...
-flavored remoulade.
- In Belgium
The Kingdom of Belgium is a country in northwest Europe. It is a founding member of the European Union and hosts its headquarters, as well as those of other major international organizations, including NATO...
, it can be found as a condiment for frites, often sold at takeaway stands.
- In Denmark
Denmark is a Scandinavian country in Northern Europe and the senior member of the Kingdom of Denmark. It is the southernmost of the Nordic countries; southwest of Sweden and south of Norway, and it is bordered to the south by Germany. Denmark borders both the Baltic and the North Sea...
it is an essential ingredient on the Danish open-face roast beefRoast beef is a cut of beef which is roasted in an oven. Roast beef is often served within sandwiches and sometimes is used to make hash. In England, Canada, Ireland, and Australia roast beef is one of the meats traditionally served at Sunday Dinner...
sandwiches (smørrebrødSmørrebrød usually consists of a piece of buttered rye bread , a dense, dark brown bread. Pålæg , the topping, then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads...
), along with roasted onion. Remoulade is also used for fish meatballs or breaded fillets of fish (e.g. codCod is the common name for the genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
or plaicePlaice is the common name of four species of flatfishes:* Alaska plaice, Pleuronectes quadrituberculatus* American plaice, Hippoglossoides platessoides* European plaice, Pleuronectes platessa* Scale-eye plaice, Acanthopsetta nadeshnyi...
) along with lemon slices. As a condiment for french fries the Danes can usually order tomatoThe tomato is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for human consumption...
ketchupKetchup , also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, is a condiment, usually made from tomatoes...
, remoulade or both, although in recent years mayonnaiseMayonnaise is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier...
has gained ground. In most regions it is used on Danish hot dogs along with mustard, ketchup, roasted or raw onions and pickled cucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.- Botany :...
slices. Marketed as "Danish remoulade", it has become popular in SwedenSweden , officially the Kingdom of Sweden , is a Nordic country on the Scandinavian Peninsula in Northern Europe...
and NorwayNorway , officially the Kingdom of Norway, is a country in Northern Europe occupying the western portion of the Scandinavian Peninsula, as well as Jan Mayen and the Arctic archipelago of Svalbard under the Spitsbergen Treaty...
, but there mostly for fish with boiled potatoes, dillDill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens C.B.Clarke.-Growth:...
and perhaps creamed spinach. Many German and Swedish hot dog stands serve an optional "Danish hot dog" as described above.
- In Iceland
The Republic of Iceland is a European island country located in the North Atlantic Ocean. It has a population of about 320,000 and a total area of 103,000 km². Its capital and largest city is Reykjavík, whose surrounding area is home to approximately two thirds of the national population...
, remoulade (remolaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and roasted onions.
- In Louisiana Creole cooking, remoulade often contains ketchup and tends to appear more reddish or pink, not yellowish as in other areas.
- In the U.S., it is typically served with chilled beef tenderloin, sliced thinly, as hors d'oeuvre.
Sauce rémoulade
According to
Larousse GastronomiqueLarousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is French cuisine with many French dishes, cooking techniques, and recipes featured...
, rémoulade is 250 ml of mayonnaise with 2 tablespoons mixed herbs (
parsleyParsley is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking...
,
chivesChives are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Some believe the name must be pluralized as 'chives', but actually 'chive' is the original English form of the word, borrowed from French...
,
chervilChervil is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.-Biology:...
and
tarragonTarragon or dragon's-wort is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India,...
), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of
anchovyThe anchovies are a family of small, common salt-water forage fish. There are about 140 species in 16 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavoured mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of the
mayonnaiseMayonnaise is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier...
sauce.
Danish remoulade
Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped
cabbageThe cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae , and is used as a leafy green vegetable...
and pickled
cucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.- Botany :...
, fair amounts of sugar and hints of
mustardMustard seeds are the smallest seeds of the various mustard plants. The seeds are about 3 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard , brown Indian mustard...
,
cayenneCayenne is the capital of French Guiana, an overseas région and département of France located in South America. The city stands on a former island at the mouth of the Cayenne River on the Atlantic coast....
,
corianderCoriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall...
and
onionOnion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion...
, and
turmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive...
for color. The herbs are replaced by herbal essences, e.g. tarragon
vinegarVinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar and higher concentrations for pickling...
.
StarchStarch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.Starch is produced by all green plants as an energy store and is a major food source for humans....
,
gelatinGelatin is a translucent, colorless, odorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning...
or milk protein may be added as thickeners.
Homemade or gourmet varieties may use olive oil (especially good with fish), capers,
picklesPickles may refer to* A pickled cucumber, the food most commonly referred to as a pickle in the U.S. and Canada* A pickled onion, the food most commonly referred to as a pickle in the UK** Other vegetables that have been pickled...
, carrots, cucumber, lemon juice,
dillDill is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens C.B.Clarke.-Growth:...
,
chervilChervil is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.-Biology:...
,
parsleyParsley is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking...
or other fresh herbs, and possibly curry.
Louisiana Remoulade
The Louisiana version of remoulade, like the local variants of
rouxRoux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a...
and
bordelaise sauceBordelaise Sauce A classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, shallots, and a rich brown sauce called demi-glace. Sauce marchand de vins is a similar designation...
, is quite different from the French original. Invariably, it is red (bright red to ruddy-orange) and is usually very piquant. Louisiana-style remoulades fall generally into one of three categories—those with a
mayonnaiseMayonnaise is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier...
base, those with a
ketchupKetchup , also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, is a condiment, usually made from tomatoes...
base, and those with an oil base. All three versions have an abundance of finely chopped vegetables, usually
green onionsGreen Onions is the debut album by Booker T. & the M.G.'s, released on Stax Records in October of 1962. It reached number 33 on the Pop Albums chart in the month of its release...
and
celeryApium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac depending on whether the petioles or roots are eaten.- Taxonomy :...
, and
parsleyParsley is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking...
; most are made with Creole mustard.
SaltA salt, in chemistry, is an ionic compound, and can result from the neutralization reaction of acids and bases. Salts are ionic compounds composed of cations and anions so that the product is electrically neutral...
,
black pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is a small drupe approximately five millimetres in diameter, dark red when fully mature, containing a single...
, and
cayenne pepperThe cayenne, or Guinea pepper or bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others...
are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue comes from the addition of paprika. Other popular additions include
lemon juiceLemon juice, a fruit juice, is the juice of lemons . Fresh lemon juice is obtained by squeezing lemons. Lemon juice, either in natural strength or concentrated, is sold as a bottled product most of the time, usually with the addition of ascorbic acid and a preservative such as E223...
, minced
garlicAllium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that...
,
vinegarVinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar and higher concentrations for pickling...
,
horseradishHorseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today...
, and
Worcestershire sauceWorcestershire sauce , or often Worcester Sauce is a fermented liquid condiment used for flavouring many cooked and uncooked dishes, especially with grilled or barbecued meats...
.
While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g. the classic
celery rootCeleriac is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in diameter;...
remoulade), Louisiana remoulade is nearly always associated with shrimp. Today, shrimp remoulade is a ubiquitous cold appetizer in New Orleans
CreoleLouisiana Creole cuisine is a style of cooking originating in Louisiana which is a melting pot cuisine that blends French, Spanish, Canarian, Caribbean, Mediterranean, Deep Southern American, Indian, and African influences. It also bears hallmarks of British, Irish, Italian, German, Albanian, and...
restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. It is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce), but it can be paired with other items such as
fried green tomatoesFried green tomatoes are a side dish usually found in the Southern United States, made from unripe tomatoes coated with cornmeal and fried.-Traditional preparation:...
or
mirlitonThe chayote , also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.The plant has large leaves that form a canopy over the fruit...
. Rarely, one might also see crawfish remoulade, but remoulade sauce is very seldom offered in restaurants as an accompaniment with fish;
cocktail sauceCocktail sauce in its simplest form is ketchup mixed with prepared horseradish, though in Australia, the United Kingdom, Ireland, Iceland, France and Belgium, mayonnaise is usually mixed with the ketchup, similar to fry sauce. Furthermore, in Belgium, a dash of whisky is often added to the sauce....
and
tartar sauceTartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions , and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier. It is frequently used to season fried seafood...
are generally the condiments of choice. Food columnist and cookbook author Leon Soniat suggests to "Serve
[remoulade] over seafood or with sliced asparagus."