I just had some Remoulade sauce...

[keird]

how could I have never tasted such an amazing condiment until today?

It's simply amazing. It was served with Salmon croquettes today at the cafeteria at work.

 

[SlitheryDee]

Oh yeah. It's great with boiled shrimp too.

 

[Mixolydian]

how could I have never tasted such an amazing condiment until today?

I dunno, you live under a rock?

 

[iRONic]

how could I have never tasted such an amazing condiment until today?

It's simply amazing. It was served with Salmon croquettes today at the cafeteria at work.

Spicy remoulade is bangin'. The mild, or bland stuff is max gross.

 

[keird]

Spicy remoulade is bangin'. The mild, or bland stuff is max gross.

I may have to experiment to learn what I like. I make a blue cheese sauce for hot wings in gallon increments. I haven't made that for 4 years. I'm afraid of what I'll do if I start on this remoulade sauce.

 

[KeithTalent]

I love a good rémoulade.

KT

 

[Fritzo]

Did you make it out of your own aioli? If not, go home

 

[keird]

Did you make it out of your own aioli? If not, go home

Is that alveoli?

You Cajuns baffle me.

edit: never mind, I Googled it.

 

[iRONic]

I may have to experiment to learn what I like. I make a blue cheese sauce for hot wings in gallon increments. I haven't made that for 4 years. I'm afraid of what I'll do if I start on this remoulade sauce.

Well I lived in SW Louisiana for 5 years. I guess my tastes run toward the spicy side.

I add paprika & fresh horseradish to my remoulade.

 

[Markbnj]

Did you have French remoulade, or the Creole kind?

 

[iRONic]

Is that alveoli?

You Cajuns baffle me.

edit: never mind, I Googled it.

They eat anything. Trust.

 

[keird]

They eat anything. Trust.

Oh, I've heard.

Strange Roux

 

[iRONic]

Oh, I've heard.

Strange Roux

I was mainly referring to roadkill, nutria, squirrel, and things in that vein... but, yeah.

Squirrel sauce piquant. Mmmmmmmmmmm

 

[RollWave]

A sammy with remoulade and fried green tomatos...DELISH

 

[Fritzo]

Is that alveoli?

You Cajuns baffle me.

edit: never mind, I Googled it.

Yeah, aioli is like anti-mayonnaise It's like mayo, but made out of the yolk, and it's usually quite spicy. I haven't made it in years, but the basic recipe is something like:

1 egg yolk
Grated garlic clove
dash of salt and pepper (to taste)
1/2 cup ex. virgin OO
Dash(s) of cayenne pepper or curry
Squirt of lemon juice

Whip until pasty and smooth (takes about 5-10 minutes). It goes great with rich seafood (scallops, lobster, crab, etc)

 

[sactoking]

You've never had remoulade? Have you never had tartar sauce? They're basically the same thing.

 

[Fritzo]

You've never had remoulade? Have you never had tartar sauce? They're basically the same thing.

One tends to be sweet/sour, the other more spicy and pungent. Otherwise, yeah, they're close in texture and ingredients.

 

[disappoint]

Did you have French remoulade, or the Creole kind?

This. I looked up remoulade sauce and there are so many different kinds that I have absolutely no idea what the OP had unless he posts an ingredients list.