Remoulade Sauce Recipe - How to Make Fancy Tartar Sauce
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- Опубліковано 1 жов 2024
- Learn how to make a Remoulade Sauce Recipe! Go to foodwishes.blog... for more information, and many, many more recipe video. I hope you enjoy this Fancy Tartar Sauce recipe!
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Check out the recipe: www.allrecipes.com/Recipe/239540/Chef-Johns-Remoulade-20/
I was out of anchovy paste, so I subbed a 1/2 teaspoon of some asian fish sauce, the stuff that smells like an Arthur Treacher's Fish & Chips dumpster in July. It came out great.
🤣very descriptive…😜
Not heard that restaurant name in 40 years.
Fish sauce is so damn good. When I'm in a pinch I use it in 50 cent Ramen with an egg and it's THE best.
@@silentj624 its really not worth using.
It's a good thing you don't cook naked, because that shiny stainless steel mixing bowl is like a mirror.
That mixing bowl appears in many of his videos. May end up in Smithsonian some day.
You're right. He can be seen on the sides of the stainless still pot. Lol!
who would cook naked lol
I used to play the “can I see em in the reflections and bonus points for seeing camera crew” game on other cooking shows on 📺
Not quite as fun as snarking with a friend while watching Sandra Lee make tablescrapes but ... I’ve said too much...
@@ttrdf Who doesn't?
I used to work at Country Kitchen back in the 80's. We had a burger that we put a really cheap tartar sauce on (literally mayo and relish mix). I always thought I hated Tartar sauce - never tasted it but it was one of those kid things. One day we had a walk-out and my boss asked me if I wanted the burger the guy ordered on my break. I ate it and fell in love with Tartar sauce on burgers. I don't know about you all's discussion on Remoulade being tartar or not, but this looks awesome, and I'll bet its off the chart on burgers.
"Super attractive going into the bowl..." Lol!! .. That's exactly what I was thinking.. "Oh, thats lovely" lol
Nlmp?0l
?ll i Kk 8th, kk* 8 busól
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😭😭😭🤣🤣🤣🤣🤣
I love French fries with tartar sauce! It elevates them to a totaly different level :3
I'm guessing if you use Miracle Whip for this, you'll be arrested and thrown in jail?
especially if you're in new orleans.
* *door knocks* *
POLICE! OPEN UP!
I loathe mayo; only use Miracle Whip.
@@tickledpink6684 what are you
@@tickledpink6684 2 cups mayo, 2 tablespoons vinegar, 2 tablespoons sugar, half teaspoon paprika; MIRACLE WHIP!
Chef John, you totally cracked me up when you were adding in the anchovy paste, but that looks like one awesome Remoulade sauce. I'm from the south, and not that far from New Orleans, and this is the very first time I've heard anyone say, that Remoulade sauce is the same thing as tartar sauce. Either way, I'll be trying this soon ;) Thanks Chef John!
Lol Paula :D
I thought the same thing...45 mins from New Orleans
I actually live in Gulfport MS, and only a short drive to New Orleans, but was raised on this kind of food, and make it quite often
If you can get kohlrabi and want to take the time to shred it, this sauce with it makes the best salad. This will also work with ordinary celery, et c.
Made it to exact specifications today. It truly is absolutely delicious.
This goes great with Roastbeef, too.
yup, I like to add horseradish to my tar tar... or more like tar tar to my horseradish 'cuz i just like that balance better.
SO eating this with fish and chips tomorrow night!
zazinoth
This is still the internet after all...
I have enjoyed visiting the UK for decades and never, ever ate a fish 'n' chips there (nor a curry!). It was even exotic food in my day in the USA!
...Seriously?
waiting for the invite ;)
Carlos Augusto Moura Hmm. I wonder what Isadora would say about your treatment of women.
Mmm just made this and it tastes so yummy!! I totally get why you need to refrigerate it. It really brings out the taste. I'm making your salmon cakes later. Can't wait!! Thanks Chef John!!
Chef John even makes something as simple as condiments look absolutely outstanding.
My mum makes her own tartar sauce sometimes when she feels like being fancy with fish etc. I had her show me how to make it one time because I really love tartar sauce when I like it, but a lot of the time I don't like it at all. Her recipe was very similar, but there was a squeeze or two of lemon juice in there as well, how do you feel about that as a flavour to add to a sauce like this?
Chef John, when are we gonna get ya on XBMC, buddy?
We already got Laura In The Kitchen but we need you too. XBMC is not complete without ya, it's almost like missing that one oh-so very special ingredient ~
Thank you chef John.
You always make my day.
Made this tonight......Phenomenal sauce for fried fish, fried shrimp, crab cakes, and anything else you add tarter sauce too. Great recipe Chef!!!
Chef John ... thank you for all your delicious recipes, especially this one and your fresh salmon cakes. I can't wait to give them a try. :)
I am assuming here that I can find the Pt Hollive Pickles next to the Smellsmans Mayonnaise in the Condiments Aisle? Or do you recommend the refrigerated Zlaziq?!
You lost me at Tarragon. I'm a cook by profession, and tarragon is that one herb that I do NOT like.. Don't know why, cannot explain.. It's just UHG :P
You forgot to add fresh lemon juice, freeeshly chopped chives and thinly diced boiled egg to make it a traditional Remoulade.
Works amazingly well with roast beef, by the way. It's even better if you make the Mayonnaise yourself.
YES! It is great on burgers, or about any kind of sandwich. (It is excellent on a good old ham and cheese.) People miss out by thinking it's just for seafood.
QUESTION: The difference between remoulade sauce and tartar sauce is a tablecloth, but what if it's a vinyl table cloth? And, if actual cloth, is it remoulade with polyester, or just linen? We need to know these things.
In Denmark we also have Remolade, but it's not a sauce, more like a dressing that goes with sausages or hot dogs like ketchup or mustard. Oh and it's yellow here. but it do contain about the same things like this recipe :)
Wouldn't you say that your Danish remoulade "dressing" is the same consistency as our American remoulade "sauce" and are actually the same thing?
keenedge100
It's the same.
maybe I dont know
keenedge100 It's just a slightly different variant. Turmeric is added for color, sometimes also curry powder. Some also contain cabbage, especially the store-bought versions.
Here in France I see this most often with shredded celeriac (usually without pickles). Good stuff!
to all the Danes this is not remoulade
but SAUCE remoulade! :)
en.wikipedia.org/wiki/Remoulade
thor bonde Danish here😂✌
Oh how I wish you weren't a tarragon freak. I loathe tarragon. Ive grown it, I've dried it, I've used it (in Bearnaise is all), it's overpowering and sweet and ..... Blech. It takes over every damned dish Ive ever used it in.
Use less. Way less than you think you should.
This doesnt even remotely look like a REAL remoulade !
Please Chef John,,,,,,,,,,stick with the title 'Remoulade' and NOT Tartar Sauce !!! This coming from a Frenchman, merci !!!
Not only do I enjoy your recipes, but I must always complete a 15 sec "rewind" because I've been laughing well too hard to hear your instruction. Anchovy paste, for example. I do so enjoy your videos! Thank you so so much.
Chef John, your cleverly humorous comments make %50 of all your videos! I love your recipes and your wit!
Thanks.....but what about Dill? (Fresh and finely chopped.)
There is enough dill in the dill pickle already, which is why he used dill pickles. Sure, you can add more - whatever floats your boat.
Only here because John posted his End Of The World Salmon Loaf Recipe
I don't have a remoulade bowl, can I use a tartar sauce bowl in its stead?
Any mayonnaise made of GMO soybean oil or canola oil is incredibly LOW quality.
Great! So many layers of flavor. It's hard to keep so many ingredients in stock at my house though.
This a delish recipe😋I used it for salmon cakes but in the future I’m going to try it as an alternative for shrimp cocktail sauce, for fresh shrimp. It’s so good I could almost eat it all by itself❤️
EUREKA!!!!!! Made it, love it, had some leftover. Making salad and had a hankerin for Thousand Island. I mixed in a little Ketchup and BOOM! THE best I've ever had. I highly recommend.
it's very interesting that chef john still calls it 'hellmans' since hellmans mayo is called 'best foods mayo' on the west coast
but it is still Hellman's east of the rockies.
I know where there is a drive in restaurant (Yes, go inside or just stay in your car and the car hop girls wait on you.) that serves most of their sandwiches with tartar sauce. Ham and cheese, burgers, and so on; It's great! Yes, it is tartar sauce, poor cousin of Remoulade. As Chef John told us in the salmon patty video, the difference between the two is a tablecloth. Customers must like it, because they have been operating in Portsmouth, Ohio for 54 years now.
Yummy add some black olives and lemon or lime juice and BBBAAAAMMMM you cooking with oil now heheheeeee thanks for sharing
Tried it tonight with Halibut. Loved IT!
Halibut? I would love some halibut. Care to donate?
In Europe we also add finely chopped hard boiled eggs in the remoulade/tartare sauce. Delicious! To my knowledge that's the original French way of making it.
_"Or you could add anchovy paste, which looks totally attractive going into the bowl!"_
*_Anchovy Paste looks like poo_*
I lol'ed
This is way fancier than my Miracle whip and Pickle Relish recipe.
By "Smelsmens" I'm just going to assume you mean Dukes ;).
Infin1ty he lives in San Francisco, I don't think they have duke's there.
Quite frankly Dukes is the best mayo I've ever tasted. I don't buy it because I think it's too expensive for mayo, but I always grab a few complimentary packets from my food lion when I'm there, although I'm not sure if its complementary with the apples I went there to buy...
I always thought remoulade was a german thing??? I live in northern Germany and it's everywhere (probably because of the northern sea being nearby and fish being vERY popular). But from seeing this recipe I think that german remoulade is just different? (Also don't worry we put paprika in our remoulade too ;D)
I made this yesterday in preparation of the deep fryer that is coming in two days in which we will make Chef John's fish and chips recipe. Today I could not resist giving it a try, and so made it to go with some cheap frozen fish sticks from the grocery store. It is an absolutely delicious and sophisticated condiment I can highly recommend. I made it exactly to the specifications listed on the website, and I see no reason to deviate from that recipe at all. This will be my go-to tartar sauce from now on. One thing I really like about it is it has a very mild, almost umami flavor, which can easily be livened up with a squeeze of lemon applied to the fish or crab cakes or whatever you're applying this condiment to, if you feel it needs it. I tended to apply lemon juice to my fish sticks about half the time, and found that without it it was also quite delicious. Again I do highly recommend this recipe. You will definitely get the sense that you're being spoiled with a tartar sauce of a higher order.
I would cut that mayo with some creme fraiche. I think mayo alone is too dense.
The subtle jokes along the way are my favorite. This video’s winner was the comment made while adding anchovy paste 😂
Remoulade is massive in Denmark.
Burgers, hotdogs, frikadeller(Danish meatballs), french fries, various types of fish, all kinds of open face sandwiches (smørrebrød) are all improved by some remoulade.
It's not as sauce though, but a bit thicker, and comes as a bottled condiment like ketchup.
It's great for balancing out the sweetness and sourness of ketchup.
And I personally like to mix ketchup, remoulade and Maggi Aroma (soy sauce).
Lacking remoulade, mixing Hellmann's mayo and ketchup works well too.
We are a Duke's only household. Fork the Bobby Flay brand.
Trey Ward Dukes FTW 🤘🏻
Oh no, Chef John. LOL No, I'm skipping the anchovy paste. LOL This must be "fancy tarter sauce" version. The recipe I'm looking for is super basic.
Well this puts my usual tartar sauce of dried onions, dried dill, mayo, mustard, dill relish, salt, pepper, and sugar to shame! I'm not sure I have a place in my life for fancy tartar sauce. I may have to contemplate this for a while. ;-)
Whenever I gave my girls fish sticks, I made them a dipping sauce of sour cream, mayo, small capers, lemon, salt and pepper. They loved it!
Haha! Yeah, real attractive going in the bowl. Blah! Thanks for this.
Damn, that's the most ingredients I've ever seen in a tartar sauce recipe!
Just made this & man was this SOOOO good!! The capers & the dijon mustard gave it a GREAT kick!!!!!! 😉😉😉
Love you Chef John. Your videos are my fave cooking videos.
Yup... I beat you to the anchovy paste squiggle joke! My Gawd you are hilarious.
I have been to NOLA many, many times... and Remoulade recipes of course vary, but
variety is the sauce of life. Thanks chef.
UA-cam thinks I associate your videos with cat food ads. :-(
Over here in Germany, it's very popular to finely dice a hardboiled egg into it. But I'm about to make this. And for all people, thinking about "real mayonaise": I'm making my own, too. It's easy! And I'm in control of those ingredients.
Missing a tbsp Louisiana stylle hot sauce. Every Remoulade I've had was slightly pink.
Looks like a good sauce though.
Enjoy (and use) your recipes and videos.
Okay, Chef John, I had never made this with anchovy paste. Can't make it without now... Wife and kids "hate" anchovy... they don't even know it's in there. ;-) Mmmm.
I think of tartar sauce as a fancy remoulade. But that's just because remoulade is cheap and sold in tubes everywhere. Tartar sauce is more expensive. For some reason. Even though the only difference is the lack of curry.
Love the channel, but I’m gonna have to disagree with you on this one chef. That’s not remoulade. Fancy tarter, and delicious I’m sure, but not remmy.
Regret that day I told McDonald's to put the Filet-O-Fish sauce on the quarter pounder, can't stop eating hamburgers with tartar sauce since, soooo goood
Honestly never thought about using it on a burger, but in hindsight, it's not too far off from a fancier Big Mac sauce, just with the mustard scaled back, so I bet it'd go great.
I know 'they' say Tartar sauce does not contain bream of tartar... but if you try adding some to your recipe you will find it gives a very nice tingle to the taste buds. My Mother and Grandmother always added it to their tartar sauce-- so it has to be correct regardless of what the chefs claim.
AMAZING THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
I'm making crab stuffed salmon. I want to mix this remoulade in w the crabmeat. Because of the mayo, can I cook this without issue?
Anchovy paste is super attractive going into the bowl #lmfao #thesarcasm.
He must live near a market where you can buy fresh parsley, oregano, tarragon or whatever...I love to cook, but even so these fresh herbs never last long enough in my fridge for a third meal.
Hi, chef. What is a great substitute for tarragon? I am from Trinidad and cannot find it anywhere in my local supermarkets. 😅
Smellsman’s is my favorite Mayo, even better than my homemade, well not better, just more consistent!
Good mayonnaise is not a brand. It’s the one you make yourself. It’s the simplest thing ever too, takes less than 3 minutes (we still do it in the old country ahah)
Here in Georgia we call it plain ole tarter sauce. I had to see what a Remoulade sauce is. To learn that I make a similar sauce with no pickles in it. Just herbs. I don't like pickles in my sauce.
I live on the outskirts of Denmark, so far out that even the crows turn around but I like the video and nobody there will notice if I take a small break from the work on my own channel, so I can place the video in a playlist, sooner or later.
Hellman's. Best Foods in the west. Nothing but. Except for homemade.
I which the presenter would change his condescending style. He presents some extremely well presented videos but his way of talking grinds on me.
I don’t understand why you would bother chopping up dill pickles instead of just using dill pickle relish?
Dill rather than terragon ..... i never tried chillie powder or anchovy paste with salmon fillet but sounds good 4 patties, other than that this how i make home made tartar
Silly question perhaps but would pickle brine work in place of the vinegar for the reduction?
Alternately you can skip the paprika, add a pinch of wasabi or horseradish. You can also skip the tarragon hydration and add fresh dill instead.
you almost lost me forever with the Helmsman's mayo comment. To me, that is the worst mayo! I guess I can let you get away with one complete fail! :)
What happen to your voice
Tarter and remoulade are two different things in Louisiana. Tarter is for seafood and remoulade is for everything lol. Yours looks great.
Nothing's authentic, this is America. That's why I like your broadcasts.
oh my goodness imagine dunking your fresh hot salty crispy golden chips in that bowl... oh yes !!
Impressive. I had no idea this is what tartar sauce is supposed to resemble. All that I have ever seen is the white glop on fish sandwiches from fast food places.
I like your humor. Makes your videos even better.
Looks splendid. Not sure about capers and anchovies. Isn't it quite salty?
add some sour cream. It helps alleviate the mucus film in the mouth left by straight mayonnaise.
Beggin' your pardon, Chef, but tartar sauce is similar but not the same as remoulade.
I... I AM the Boss of my Sauce! *Walks away insanely confident*
This looks 'almost' as easy as buying tartar sauce. I think, therefore, I shall try it.
Thought Remoulade was pinkish and Tartar was supposed to be White!
Hello, i wonder if you can use oregano or dried thyme instead of terragon for that sauce? Thank you
Any Dane watching this:
WHERE IN THE FUCK IS THE KALE?!
WAY too much flavor. Totally overwhelms everything else.
I prefer the Louisiana version of remoulade which is not at all like Tartar Sauce
How long can this sauce last (in the fridge) after it's being made?