remoulade sauce

A cold sauce with chopped pickles and herbs gives remoulade sauce its familiar tang, and that makes it a natural match for seafood, fried foods and sandwiches. Recipes vary: some versions are based on mayonnaise, while others include mustard, capers or other seasonings. By our assessment, its strength is that creamy acidity can balance rich or crisp foods without needing a separate dressing and dip. The trade-off is that mayonnaise-based versions can feel heavy, and the pickle-and-herb flavour may not suit a dish that needs a clean, delicate finish. It is usually served cold, so it does not take the place of a sauce designed for cooking or a hot gravy. The Astrina catalogue classifies it under groceries, which fits its role as a prepared food condiment. Compared with plain mayonnaise, remoulade brings more seasoning and texture straight from the jar. What ends up on the plate depends on the recipe inside.