Fast Break: Remoulade
Louisiana cooking has a famously unique blend of spices, dishes, and traditions. The food is an amalgamation of countless cultures: French colonists, Native American, Americans, African slaves, Spanish immigrants, Irish settlers- the list could go on and on. The end result is Cajun and Creole cooking, famous for gumbo, jambalaya, shrimp po boys, and sweet beignets.
But have you heard of remoulade? If you travel down to New Orleans and order a fish fillet or crab cakes, chances are they’ll be covered in a delicious sauce called remoulade. French colonists brought over their love for really good food, and as you may well know, French cooking is all about the sauces. Remoulade is no exception. Traditionally it is a mayo spiced with herbs, pickles and capers.
When remoulade made it over the ocean, Creole cooking to hold and transformed it into something wholly unique. Louisianans start with a mayo base and just keep adding ingredients until the sauce becomes creamy, tart, and spicy. A trifecta of yum. The major difference between traditional French remoulade and Creole remoulade is that they used it to top fish dishes. Think of it as a flavorful cousin to tartar sauce.
What better way to experience remoulade than on some delicious fish tacos? At Sunny Street we created our own homemade remoulade, taking inspiration from the Creole version, and used it to spice up our Creole Fish Sandwich and Fish Tacos. They are only around for a limited time, so be sure to come in before April 12th to be able to try some classic Creole remoulade!