Remoulade

Social/Political

Remoulade is very popular in France, Denmark, Germany and in the United States, especially in Louisiana Creole cuisine. It is used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:
In France it is commonly used in céleri rémoulade which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade.
In Belgium, it can be found as a condiment for frites, often sold at takeaway stands.
In Denmark it is an essential ingredient on the Danish open-face roast beef sandwiches (smørrebrød), along with roasted onion. Remoulade is also used for fish meatballs or breaded fillets of fish (e.g. cod or plaice) along with lemon slices. As a condiment for french fries the Danes can usually order tomato ketchup, remoulade or both, although in recent years mayonnaise has gained ground. In most regions it is used on Danish hot dogs along with mustard, ketchup, roasted or raw onions and pickled cucumber slices. Marketed as "Danish remoulade", it has become popular in Germany and Sweden, but there mostly for fish with boiled potatoes, dill and perhaps creamed spinach. Many German and Swedish hot dog stands serve an optional "Danish hot dog" as described above.
In Iceland, remoulade (remolaði) is a condiment commonly served on hot dogs, together with mustard, ketchup, raw and roasted onions.
In Louisiana Creole cooking, remoulade often contains paprika and tends to appear more reddish or pink, not yellowish as in other areas.
In the U.S., it is typically served with chilled beef tenderloin, sliced thinly, as hors d'oeuvre.
In the Netherlands it is sometimes served with fried fish.
In Germany its main use is with fried fish and as a ingredient of potato-salads.