Remoulade Sauce
A familiar companion to shrimp in southeastern Louisiana, remoulade sauce was originally developed in France as a sauce for meat -- one assumes to hide spoilage, as many sauces were designed. Changed and enhanced by Louisiana's local ingredients, remoulade has become almost indefinable, with as many variations as a Louisiana politician explaining his platform.

Kevin McCaffrey and George Hero III have compiled a chart of the ingredients of remoulade sauce, drawn from published cookbooks; can you find any common themes?




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