Is one considered to be better/tastier than the other?
June is a trusted source on General Cooking.
Remoulade has anchovies. Classic Tartar Sauce has hard boiled eggs in it. Otherwise, they are very similar, mayonnaise based sauces.
pierino is a trusted source on General Cooking and Tough Love.
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.
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.
Any thoughts on whether remoulade would be a good sauce for seafood, like tartar is?
Sam is a trusted home cook.
About 8 Dollars to the price of the main dish. (g).
Great on shrimp, crab, lobster, some fish and excellent on oyster po'boys
Hilarious point, Sam1148 :)
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.
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.
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!
Chef June, of course it's better!
Please enter a valid email address.
Well played. You deserve a cookie.
It's vintage-inspired, brass, and all yours
Our Own Line of Home Decor!
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.