Though both terms are often used interchangeably, there are several fundamental differences between remoulade vs. aioli. Lets dive into the differences including what remoulade and mayo are, where they originate from, how to use each, substitutes for each, and their key differences.
To Conclude. Comparing remoulade vs. aioli is easy. Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic.
Remoulade vs. Aioli Nutrition: Comparing Calories, Fat, Protein, and More
Generally, aiolis are a little heavier in calories per serving and fat content. However, keep in mind that since both sauces have a mayonnaise base, their calories will be very dependent on what kind (and how much) of mayonnaise is used. Thus, whether purchasing different brands or making these sauces at home nutritional content can vary.
Essentially, remoulade is a cold sauce of French origin. Somewhat similar to tartar sauce, it’s typically more yellowish, is often flavored with curry, and it is known to contain chopped piccalilli or pickles. Some variations may also include paprika, horseradish, capers, anchovies, and various other ingredients.
When it first originated, it was used for cooking meats. However, in the current times, it’s often used as a condiment that pairs well with plaice, sole, and seafood cakes.
You’ll often see it served in France and other European countries. It’s also served in the United States, typically in Louisiana Creole cuisine. There, it’s often paired with french fries, roast beef, and as a hot dog condiment. Often, fried soft-shell crab sandwiches may involve remoulade as a main ingredient. Many people also pair it with turkey sandwiches.
How It’s Made in Different Countries
Remoulade is usually prepared differently based on the country in which it’s served. You can generally expect the following:
French – Prepared with various herbs, like parsley and chives, and may also include capers, dried cornichons, and sometimes anchovies.
Danish – Danish remoulade typically has a sweet-sour taste. Their version often involves cabbage, pickled cucumber, sugar, and curry powder.
United States – The version that you can typically buy at the store in Louisiana and the U.S. often has mayonnaise, chopped vegetables, salt, pepper, and cayenne pepper.
Aioli is also a cold sauce, but the difference between remoulade vs. aioli is that aiolis main components include an emulsion of garlic and olive oil. The sauce is mostly found in the Mediterranean and European countries, including France, Italy, and Spain.
Although the main ingredients in aioli are olive oil and garlic, there are many variations depending on the preparer or country. Some aiolis may include garlic mayonnaise, egg yolks, lemon juice, and other seasonings. In France, it often includes mustard. Aioli became more common in the United States in the 1990s. Here, most people refer to any flavored mayonnaise as an aioli.
There are many variations, but aioli purists will tell you that there shouldn’t be any other seasonings other than garlic.
Homemade Mayonnaise + Garlic Aioli + Remoulade – Chef Jean-Pierre
FAQ
What is remoulade sauce made of?
What is remoulade similar to?
What makes something an aioli?
What is another name for aioli sauce?
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.
What is the difference between aioli and mayonnaise?
Historically, aioli is known as a sauce derived from oil and pureed garlic (garlic paste), where the pureed garlic emulsifies and holds the ingredients together. Mayonnaise contains oil and eggs, where the egg acts as the emulsifier.
What is remoulade sauce?
This mayonnaise-based sauce has all sorts of goodies in it: garlic, chili sauce, lemon, dill and a dash of honeyjust enough balance between sweet and spicy! Use this homemade remoulade sauce with Fried Catfish, crab cakes, boiled or fried shrimp and oysters, or as a sauce on a Po’ Boy sandwich.
What is remoloaude sauce?
Just like everything else in life, there are variationsthought you’d find these variations of Remoloaude sauce interesting! The French version is white, mayonnaise-based, and typically contains herbs, capers, pickles (cornichons) and anchovies. The French version is comparabe to American tartar sauce, for lack of a better description.