Tartar sauce is a cold mayonnaise-based sauce commonly served as a condiment with seafood (via Healthline). The same is true of remoulade sauce – or, as its commonly known, “remoulade,” according to MasterClass.
Although neither tartar sauce nor remoulade has a clear-cut origin story, it appears both were nurtured into their respective forms in France starting in the 19th century, per The Food Timeline. That makes perfect sense when you consider the raw egg-and-oil emulsion that mayonnaise was first recognized as such in France during the preceding century (via Bloomberg).
Tartar sauce is composed of a few ingredients and comprises two dominant flavors. One is tangy, thanks to the inclusion of minced pickles or capers, chopped onions, chives, scallions, and sometimes, mustard, lemon juice, or vinegar. The other is mildly sweet with the addition of sweet pickle relish. However, remoulade has additional flavor notes from any number of herbs, spices, and other embellishments, as stated by MasterClass.
Perhaps, with this comparison, some view tartar sauce as an offshoot of remoulade (per MasterClass and Food Republic). But it might be more accurate to say theyre two different sauces derived from mayonnaise.
In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.
Tartar sauce involves several limited ingredients
In its form, tartar sauce essentially boils down to a handful of ingredients that arent as customizable as those in remoulade. In fact, there were even fewer ingredients in an early version perfected by iconic French chef Georges-Auguste Escoffier during the 19th century; Escoffiers recipe used hard-cooked eggs and contained no briny bits, such as capers (via Saveur).
Escoffiers “sauce tartare” was initially developed as a dressing for raw chopped meat served by French bistros during the late 19th century. It acquired the name “steak tartare,” after the Tartars of Central Asia, since their diet during the Middle Ages included raw meat, according to Brittanica. Nowadays, tartar sauce is typically served with fried seafood dishes, as either a dipping sauce (in the case of fried clams, fried oysters, and fish and chips) or as a sandwich spread for fried seafood sandwiches.
Of course, food doesnt have to be fried to go well with tartar sauce. To wit, tartar sauce-slathered burgers are a local favorite at Frischs Big Boy in Cincinnati, Ohio (via Trip Advisor). Or you could put a dollop of tartar sauce on some classic Maryland crab cakes.
Perfect Homemade Mayonnaise Recipe + Garlic Aioli | Cajun Remoulade | Comeback Sauce
FAQ
What is remoulade sauce made of?
What is remoulade similar to?
What is the difference between a remoulade and an aioli?
Why is it called remoulade?
Is mayonnaise a remoulade?
Mayonnaise is a cornerstone of some of the world’s most cherished sauces, including aioli and tartar sauce, along with one more zesty preparation: remoulade.
Can mayonnaise be used instead of eggs?
Yes, you can replace eggs with mayonnaise in recipes. You can use 3 tablespoons of mayonnaise for each egg. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods, as it is made of eggs and oil, which make them soft and moist.
What is remoulade sauce?
A classic French Remoulade recipe that’s easy to make and is as versatile as it is delicious! Use this fabulous condiment for spreading, dipping, and tossing into a wide variety of dishes. Remoulade sauce is a classic French cold sauce with mayonnaise as its base. It’s traditionally served with meats, fish, seafood, and as a dipping sauce.
What is a good substitute for remoulade?
Mayonnaise and sour cream – While most remoulade recipes have a mayonnaise base, this one uses half mayo and half sour cream. It gives the sauce a luscious thick and creamy texture. Substitute for using all mayo instead. Creole mustard – Creole mustard is a type of grainy brown mustard that has been flavored with horseradish and vinegar.