Remoulade Cousin Courses

Remoulade cousin is a popular French condiment with a number of regional variations. The sauce is relatively thick, made with mayonnaise, mustard, applesauce, and sometimes ketchup, worcestershire sauce, horseradish, capers, anchovies, garlic, and/or gherkins, along with additional spices. The condiment is typically served with raw vegetables, shellfish, French fries, and other savory dishes. It is also used to top salads, sandwiches, and cold meats. The sauce likely originated in the early 19th century as part of a family of creamy mixtures that were popular in French cuisine, though the exact origin of remoulade is unknown. It was traditionally made with a mortar and pestle, which allowed for better fine-tuning of the flavors and textures. Traditional remoulade cousin is typically yellow in color, but modern recipes often incorporate various other colors, including red, green, blue, and pink. Remoulade cousin is known for its intense flavor, which is due to the combination of many differing ingredients. This makes it particularly well suited to accompany dishes that have complex tastes and aromas, such as hearty seafood bakes and fish. It adds an instant depth of flavor and richness to any dish. Remoulade cousin isn’t as widely known as mayonnaise or ketchup, but is nevertheless becoming increasingly popular. It is a great addition to any meal and can instantly add an extra special touch.