{"id":34344,"date":"2020-08-02T07:30:52","date_gmt":"2020-08-02T07:30:52","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=34344"},"modified":"2023-05-15T05:44:01","modified_gmt":"2023-05-15T05:44:01","slug":"remoulade-sauce","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/","title":{"rendered":"Remoulade sauce"},"content":{"rendered":"

\"\"<\/a>A sauce made from mayonnaise, hot Creole mustard, and hot pepper sauce.<\/p>\n

\n

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.<\/p>\n

\n

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.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A 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 […]<\/p>\n","protected":false},"author":2,"featured_media":34345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-34344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-r"],"yoast_head":"\nRemoulade sauce - Definition of Remoulade sauce<\/title>\n<meta name=\"description\" content=\"A 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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Remoulade sauce - Definition of Remoulade sauce\" \/>\n<meta property=\"og:description\" content=\"A 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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-02T07:30:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-15T05:44:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-content\/uploads\/2020\/08\/Remoulade-sauce.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"547\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/\",\"name\":\"Remoulade sauce - Definition of Remoulade sauce\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2020-08-02T07:30:52+00:00\",\"dateModified\":\"2023-05-15T05:44:01+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"A 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.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Remoulade sauce\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/\",\"name\":\"Glossary\",\"description\":\"Difinitions\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\",\"name\":\"Glossary\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Remoulade sauce - Definition of Remoulade sauce","description":"A 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.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/","og_locale":"en_US","og_type":"article","og_title":"Remoulade sauce - Definition of Remoulade sauce","og_description":"A 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.","og_url":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/","og_site_name":"Glossary","article_published_time":"2020-08-02T07:30:52+00:00","article_modified_time":"2023-05-15T05:44:01+00:00","og_image":[{"width":800,"height":547,"url":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-content\/uploads\/2020\/08\/Remoulade-sauce.jpg","type":"image\/jpeg"}],"author":"Glossary","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Glossary","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/","name":"Remoulade sauce - Definition of Remoulade sauce","isPartOf":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#website"},"datePublished":"2020-08-02T07:30:52+00:00","dateModified":"2023-05-15T05:44:01+00:00","author":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5"},"description":"A 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.","breadcrumb":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/remoulade-sauce\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.healthbenefitstimes.com\/glossary\/"},{"@type":"ListItem","position":2,"name":"Remoulade sauce"}]},{"@type":"WebSite","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#website","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/","name":"Glossary","description":"Difinitions","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.healthbenefitstimes.com\/glossary\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5","name":"Glossary","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/"}]}},"_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/34344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/comments?post=34344"}],"version-history":[{"count":4,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/34344\/revisions"}],"predecessor-version":[{"id":224214,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/34344\/revisions\/224214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/media\/34345"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/media?parent=34344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/categories?post=34344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/tags?post=34344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}