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What's the difference between remoulade and tartar sauce?

Is one considered to be better/tastier than the other?

asked by lovesitc about 6 years ago

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11 answers 18939 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

Remoulade has anchovies. Classic Tartar Sauce has hard boiled eggs in it. Otherwise, they are very similar, mayonnaise based sauces.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Anchovies (while I love them) aren't absolutely essential in remoulade; it's the mustard that matters. "Better/tastier"? It depends on how you are using them in your dish. Remoulade is great with celery root, no anchovies required, but tartar sauce, probably not.

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72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 6 years ago

it sort of depends on what remoulade sauce lovesitic is talking about. If you are talking classic French the above two answers are on the money while if you are talking classic New Orleans style you are talking a whole different bird from tartar sauce and for that matter classic French remoulade. Either way tartar sauce is usually mayonnaise, pickles of you liking and capers and from there there are variations based on personal tastes and remoulade contains mustard, and sometimes ketchup in the base.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Any thoughts on whether remoulade would be a good sauce for seafood, like tartar is?

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 6 years ago

About 8 Dollars to the price of the main dish. (g).

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72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 6 years ago

Great on shrimp, crab, lobster, some fish and excellent on oyster po'boys

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Hilarious point, Sam1148 :)

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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

Around here (e.g. my kitchen) we call it Ray Milland Sauce (remember the movie, the Man with the X-Ray Eyes? Awesome!) and the main difference is that the Ray Milland Sauce has gherkins instead of sweet pickle relish, some tarragon, and no shallot, while the Tartar Sauce has the sweet pickle relish, chopped egg and some minced shallot (and no tarragon). That being said, sometimes we make tartar sauce with just mayonnaise and sweet pickle relish, period, and no one seems to mind.

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

I learned to make Tartar Sauce in France, and it uses gherkins and not sweet pickles. I like it so much better than just stirring in pickle relish.

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69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added about 6 years ago

Remoulade is very popular here in Denmark. People use it on the open-face sandwhiches with cold roast beef and with fried fish. It's pretty darn yummy!

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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

Chef June, of course it's better!

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