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Apparently I like remoulade.
Now and then, I go out to Central Market and make myself a lovely big salad from their salad bar, and bring it home. Sometimes I also get some of the cold grilled salmon, which is just SO tasty. I used to be so-so on salmon, but have grown more and more fond of it as I've gotten older, and have had just some LOVELY salmon dishes this spring.
Last time, the lady put two little plastic cups of some sort of orange sauce in with the salmon. I didn't have the slightest idea what it was, but decided okay, I'll try it. Oh. My. Goodness. YUM! It was marvelous.
So this time, when getting salmon, I got more of it - I will have some for breakfast, yum - and asked about the sauce. She was out of the little cups, but was happy to go fill some for me from their sauces bar, and I followed her since I wasn't clearly hearing what she said in the bustle. Remoulade. Oh. Well, it's GOOD.
So I looked it up when I got home. Interesting. Originally a French condiment, it mentioned French, Danish, and Louisiana versions. It seems the French version is white, the Danish "creamy yellow", and the Louisiana remoulade "bright red to ruddy-orange". This stuff is definitely orange, more than yellow, but I don't know about "ruddy-orange". Perhaps I have a Texan variant on the Louisiana remoulade.
In any case, it was YUMMY.
Now and then, I go out to Central Market and make myself a lovely big salad from their salad bar, and bring it home. Sometimes I also get some of the cold grilled salmon, which is just SO tasty. I used to be so-so on salmon, but have grown more and more fond of it as I've gotten older, and have had just some LOVELY salmon dishes this spring.
Last time, the lady put two little plastic cups of some sort of orange sauce in with the salmon. I didn't have the slightest idea what it was, but decided okay, I'll try it. Oh. My. Goodness. YUM! It was marvelous.
So this time, when getting salmon, I got more of it - I will have some for breakfast, yum - and asked about the sauce. She was out of the little cups, but was happy to go fill some for me from their sauces bar, and I followed her since I wasn't clearly hearing what she said in the bustle. Remoulade. Oh. Well, it's GOOD.
So I looked it up when I got home. Interesting. Originally a French condiment, it mentioned French, Danish, and Louisiana versions. It seems the French version is white, the Danish "creamy yellow", and the Louisiana remoulade "bright red to ruddy-orange". This stuff is definitely orange, more than yellow, but I don't know about "ruddy-orange". Perhaps I have a Texan variant on the Louisiana remoulade.
In any case, it was YUMMY.
