1.0Glossaryhttps://www.healthbenefitstimes.com/glossaryGlossaryhttps://www.healthbenefitstimes.com/glossary/author/adminglossary/rich600338<blockquote class="wp-embedded-content" data-secret="elphJImaYz"><a href="https://www.healthbenefitstimes.com/glossary/remoulade-sauce/">Remoulade sauce</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.healthbenefitstimes.com/glossary/remoulade-sauce/embed/#?secret=elphJImaYz" width="600" height="338" title="“Remoulade sauce” — Glossary" data-secret="elphJImaYz" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.healthbenefitstimes.com/glossary/wp-includes/js/wp-embed.min.js </script> https://www.healthbenefitstimes.com/glossary/wp-content/uploads/2020/08/Remoulade-sauce.jpg800547A sauce made from mayonnaise, hot Creole mustard, and hot pepper sauce.A type of mayonnaise prepared with a variety of seasonings, such as mustard, gherkins, capers, herbs, and anchovies, is commonly referred to as "remoulade sauce." This particular sauce is frequently served alongside cold meat, poultry, lobster, or fried fish dishes, and is recognized for its tangy and flavorful taste.In a bowl, gently combine 2/3 cup of mayonnaise with 1/2 teaspoon each of French and English mustards. Into this creamy mixture, delicately fold in 1 teaspoon each of finely chopped capers, gherkin, parsley, and chervil. Finally, incorporate the finely chopped anchovy fillet. The result is a harmonious blend of flavors, ready to elevate your culinary creations.