Are you a seafood lover who enjoys a good condiment to go with it?
If so, you’ve probably come across tartar sauce and remoulade. While both sauces have mayonnaise as their base, they differ in their ingredients and flavor profiles.
Tartar sauce is a simple blend of mayonnaise, pickles, dill, and lemon juice, while remoulade is a more complex mix of spices and ingredients that originated in France but evolved into the spicy Louisiana-style version we know today.
In this article, we’ll explore the differences between these two sauces and help you understand which one to use for your next seafood dish.
So, let’s dive in!
What Is The Difference Between Tartar Sauce And Remoulade?
The main difference between tartar sauce and remoulade is the number of ingredients used. Tartar sauce is a simple sauce made with just a few ingredients, while remoulade is a more complex blend of spices and ingredients.
Tartar sauce typically contains mayonnaise, pickles, dill, and lemon juice. It has a clean and simple flavor that complements seafood dishes well.
On the other hand, remoulade has a lot more ingredients than tartar sauce. It often includes pickles, anchovies, capers, herbs, and spices. This gives it a savory and complex flavor that pairs well with fried seafood.
Another difference between these two sauces is their origin. While both sauces have roots in France, tartar sauce is believed to have originated in the 19th century, while remoulade has evolved into the spicy Louisiana-style version we know today.
The Origins Of Tartar Sauce And Remoulade
Tartar sauce and remoulade both have their origins in France. The modern version of tartar sauce, known as “sauce tartare” in French, is believed to have originated in the 19th century. It is made primarily from mayonnaise with the addition of pickles, capers, herbs, and sometimes hard-boiled eggs or lemon juice.
The name “tartar” is derived from the Tatars, a group of people from Western Russia and Turkey. Legend has it that they ate roughly shredded meat to make it more palatable, which could be the origins of the more refined French classic. The name “tartar sauce” also bears a resemblance to tarator sauce, a nut or tahini-based sauce popular in many Middle Eastern cuisines.
Remoulade, on the other hand, has a more complex origin story. It is believed to have evolved from a French sauce called “sauce rémoulade,” which was originally made with mayonnaise, mustard, capers, anchovies, and herbs. Over time, the recipe for remoulade has evolved into the spicy Louisiana-style version we know today.
Both tartar sauce and remoulade are now commonly used as condiments for seafood dishes. While tartar sauce has a clean and simple flavor profile, remoulade has a more complex and savory flavor that pairs well with fried seafood.
Ingredients And Flavor Profile Of Tartar Sauce
Tartar sauce is a classic condiment that has a creamy and tangy flavor profile. The key ingredient in tartar sauce is mayonnaise, which gives it a rich and smooth texture. Diced dill pickles are added to the mayonnaise base to give it a crunchy and tangy flavor. Lemon juice is also added to the mix to provide a slight acidic kick that balances out the creaminess of the sauce.
To enhance the flavor of tartar sauce, dried dill is added to give it an herbal taste. The combination of salt and dill provides a savory and salty flavor that pairs well with seafood dishes. The result is a sauce that has a clean and simple taste that complements fried foods like fish and chips.
It’s important to note that tartar sauce should not be left on food for too long as it can cause the breading to become soggy. However, it can also be used as a dip or added to salads for an extra burst of flavor. Overall, tartar sauce is a simple yet delicious condiment that adds a burst of flavor to any seafood dish.
Ingredients And Flavor Profile Of Remoulade
Remoulade is a sauce that is based on either oil or mayonnaise, and it is commonly found in Louisiana cuisine. The key ingredients in remoulade include mustard, garlic, paprika, and Cajun or Creole seasonings. It is often served with shrimp and crab cakes, po boy sandwiches, and even chicken. Remoulade can also be used as a substitute for ketchup with french fries.
In addition to the base of mayonnaise, there are several other ingredients that give remoulade its unique flavor profile. Creole mustard is a variation of whole-grain mustard that is widely available in the south and adds a spicy kick to the sauce. Fresh lemon juice adds brightness and acidity to the sauce, while chopped fresh parsley adds freshness.
A small amount of hot sauce, such as Louisiana Hot Sauce, adds subtle heat and some additional acidity. Worcestershire sauce adds depth and umami flavor that compliments the other flavors so well. Prepared horseradish is another key ingredient that adds a delicious tang to the sauce and completes the flavor profile.
To round out the ingredient list, smoked paprika, garlic powder, onion powder, salt, and cayenne pepper are added to the sauce. These spices add additional flavor to the remoulade and give it a savory and complex taste that pairs well with fried seafood.
Regional Variations Of Remoulade
Remoulade has regional variations that reflect the local tastes and ingredients. In Louisiana, remoulade is often spicy and includes ingredients such as horseradish, cayenne pepper, and hot sauce. It is typically served with fried seafood, po’ boys, and other Cajun and Creole dishes.
In Denmark, remoulade is a popular condiment for open-faced sandwiches with cold roast beef or fried fish. The Danish version of remoulade is typically made with mayonnaise, pickles, capers, and curry powder. It has a slightly sweet and tangy flavor that complements the savory meat or fish.
In France, classic remoulade sauce is made with mayonnaise, mustard, capers, gherkins, and herbs like parsley and chervil. It has a mild flavor that pairs well with cold meats and vegetables.
Best Uses For Tartar Sauce And Remoulade
Tartar sauce is a classic accompaniment to fish and seafood dishes. Its tangy and mildly sweet flavor adds a refreshing kick to the dish. It can also be used as a dressing for salads or as a dip for vegetables or fried foods.
Remoulade, on the other hand, is a versatile sauce that can be used in many ways. Its complex flavor makes it a great addition to sandwiches, burgers, and wraps. It also pairs well with fried foods like chicken tenders, onion rings, and hushpuppies.
In Louisiana, remoulade is often served with boiled shrimp or crawfish. It can also be used as a marinade for grilled meats or as a sauce for roasted vegetables.
Making Your Own Tartar Sauce And Remoulade At Home
Making your own tartar sauce and remoulade at home is easy and can be customized to your own taste preferences. For tartar sauce, start with a base of mayonnaise and add in finely chopped pickles, dill, and a splash of lemon juice. You can also add in other ingredients such as capers, green onions, or hard-boiled eggs to give it more complexity.
For remoulade, start with a base of mayonnaise and add in whole grain mustard, fresh lemon juice, paprika, hot sauce, sweet relish, Worcestershire sauce, and creole seasoning if desired. You can also add in other ingredients such as anchovies, capers, or herbs to give it more depth of flavor.
When making either sauce, it’s important to taste as you go and adjust the flavors to your liking. You can also experiment with different ingredients to create your own unique version of these classic sauces.
