Remoulade sauce originated in France around the seventeenth century, and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea.
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Strategies to use sauce (salted condiment) were necessary for cooks at a time before refrigeration was available. People often used remoulade to hide the tainted flavor of spoiling meat, poultry and fish. Isn’t that appetizing?
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Strategies to use sauce (salted condiment) were necessary for cooks at a time before refrigeration was available. People often used remoulade to hide the tainted flavor of spoiling meat, poultry and fish. Isn’t that appetizing?
A few days ago a new retail outlet has started to import Nordic products. Among them REMOULADE. The Danish and Swedish community went crazy
It’s not to be arrogant – but I would understand the euphoria if it was items like our unique Danish cheeses, Heerings from Bornholm, Herbs and Spices from Mill & Mortar, Snapse, Bulow Lakrids, Samsø Salt, Quality Flour or charcutier that either don’t exist here or are too complicated to make yourself. Like the French do in the ‘local’ French shop.
But Remoulade?
I don’t get it at all!