Discover the history of remoulade sauce, which enjoys particular popularity in South Tyrol. Originally from French cuisine, the sauce made from mayonnaise, mustard, and herbs has become a favorite in South Tyrolean cuisine, ideal with fish, meat, and more.
For the mayonnaise:
- 1 egg yolk
- 1 tsp mustard
- 150-200 ml vegetable oil
- 1-2 tsp lemon juice or white wine vinegar
- Salt
- Mayonnaise (prepared above)
- 1-2 tbsp capers, finely chopped
- 2-3 pickles, finely chopped
- 1 small onion, finely chopped
- 1 tbsp fresh herbs (e.g. parsley, dill), finely chopped
- Salt, pepper
- Mayonnaise: Mix the egg yolk and mustard with an immersion blender. Slowly add the oil until the mixture thickens. Season with lemon juice or vinegar and salt.
- Remoulade sauce: Mix the freshly prepared mayonnaise with capers, pickles, onions and herbs. Season with salt and pepper.
A little history:
The remoulade sauce as we know it today has its roots in French cuisine and probably originated in the 17th century. The name "remoulade" is likely derived from the French word "rémoulade", which in turn comes from the Latin word "armoricana", a reference to a sauce from Brittany. Originally, remoulade was a simple mixture of mayonnaise and mustard. Over time, additional ingredients such as herbs, capers and pickles were added to make the sauce more versatile and complex in flavor. Today, remoulade sauce is a popular accompaniment to fish dishes, cold meats and as a component of sandwiches.
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