Rémoulade sauce is a French sauce created with a mayonnaise base. Different recipes make use of a wide range of ingredients to provide the sauce with flavors to compliment a number of dishes. The sauce can be utilized with everything from cold chicken to seafood to crostini. Here are some examples of ingredients that commonly are used to prepare a rémoulade sauce.
A basic recipe calls for mustard to be added to mayonnaise. The mustard can be a simple yellow mustard or one of the spicier brown mustards. Often, minced onions or garlic are also included in the sauce, as well as capers. For a hint of sweetness, it is not unusual for gherkins to be chopped and added to the mixture.
Many different herbs can be added to adapt the flavor of the rémoulade sauce for a specific dish. Chopped chives add color and also help make the sauce ideal for serving with crab cakes or filets of fresh water fish. Parsley and rosemary will add a little extra zing that adapts the sauce nicely for serving over baked chicken breasts. Tossing in a little ketchup and a hot sauce of some type will create a spicy version of the sauce that makes a great topping for crostini.
Because none of the ingredients used in various rémoulade recipes are hard to find, it is very easy to make the sauce at home. This makes it possible to adjust the texture of the sauce to fit any taste or situation. Thicker sauces are often preferable when the entrée calls for a sauce that clings, while a thinner sauce is ideal for use as a dipping sauce or as an added boost to the flavor of the rest of the dish. Should the sauce turn out thicker than desired, adding a small amount of white wine will thin the texture and even add one more layer of flavor to the finished product.
As with many types of sauces, it is better to prepare a rémoulade sauce in advance. Even preparing the sauce one day in advance will allow the ingredients time to begin to mingle and compliment one another. The sauce can be refrigerated until meal time and applied to the entree or other dish just before serving. Storing the rémoulade sauce in an airtight glass jar with a secure lid works very well, and will keep the flavor fresh and inviting for several days if necessary.