Remoulade sauce

Remulad sauce (French remoulade) refers to the most popular and widely used sauces of French national cuisine. This sauce is distinguished by the original composition of the ingredients that are used to prepare the dish. Remulad sauce is classified as a cold category of products. Remulade is believed to combine perfectly with meat, fish and vegetable dishes. However, most often remulad sauce is served for seafood, as well as baked or fried fish. Foodies claim that nothing tastes better than fried fillet or pickled fish under cold French remulad sauce.

According to the classic recipe, remulad sauce is made from the following simple ingredients: mayonnaise, pickled cucumbers cornichon and capers, anchovies, parsley greens and Dijon mustard. For a real sauce, remulade mayonnaise, like mustard, is customary to make yourself immediately before the start of the cooking process. Professionals and connoisseurs of French cuisine argue that ready-made mayonnaise or mustard significantly impairs the final taste of remulad sauce. Some historians and researchers believe that remulad sauce was invented in the period from the XVI to the XVII century.

It is not unreasonable to associate the emergence of remulad sauce with the beginning of the manufacture and consumption of mayonnaise and Dijon mustard. This statement is quite logical, especially considering that without mayonnaise or mustard it is impossible to prepare remulad sauce. Most of the classic sauces of world gastronomy were invented during the Middle Ages. Then the great sauces were devoted to oblivion for the sake of new trends and with the advent of fashion for Asian spices and spices.

European foodies and culinary experts simply could not ignore the flood of hitherto unseen and exotic strange new ingredients that flooded the New World after the beginning of the colonization of Asian and American territories. However, the craze for Asian spices and spices lasted a relatively short time, and when the first passions subsided, chefs began to again resort to proven recipes for classical European cooking.

Many famous sauces received a "second chance" at the beginning of the 19th century, when culinary experts began to revive ancient recipes. The recipe for remoulade was rediscovered at the same time as the famous béchamel, espanyol, demiglas, velute and others sauces. Remulad sauce is easy enough to make at home. For remulad sauce, you will need: egg yolks that have been pre-cooked, vegetable oil, Dijon mustard, sweet red pepper, lemon juice, powdered sugar, cinnamon, tomato paste, broth.

Remulad sauce can be made on different broth, it all depends on the main course. It is logical that it is better to serve remulad sauce based on meat broth to meat dishes. The yolks are ground with butter, mustard, pepper, lemon juice, cinnamon, salt and sugar are added. Then the obtained mass is strained through a sieve and begins to beat thoroughly. Moreover, it is better to beat the remulade sauce in a container that is placed in cold water.

After the sauce mass has adopted a uniform consistency, the broth is added to the remulade and thoroughly mixed again. Foodies and connoisseurs of French cuisine argue that the taste of remulad sauce can be significantly beneficial if you add an alcoholic component to the original ingredients of the dish, for example, good cognac or wine.