What is the actual definition of a "roumelade"?

Question

....and what types are there?

Answer 1

Do you mean Remoulade?
Which is just another name for "flavored" mayonaise like a tartar sauce?

Flavorings can include:
curry
chopped pickles or piccalilli
horseradish
paprika
anchovies
capers

I'm partial to a New Orleans style remoulade which often contains:
green onions
celery
parsley
Creole ("hot") mustard
cayenne pepper
lemon juice
minced garlic
vinegar
horseradish
Worcestershire sauce.


Chef John Folse's Shrimp Remoulade
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.

Answer 2

R E M O U L A D E

is a flavored mayonnaise. The traditional French recipe combined gherkins, anchovies, capers, herbs, and mustard with the mayo.

Chef Mark

Answer 3

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