Remoulade sauce is a culinary classic with deep French roots, admired since the 18th century for its creamy texture and bold yet balanced, slightly tangy flavor. It was originally made with mayonnaise enriched with capers, pickles, herbs, and mustard. Today, it appears in many variations — from the elegant French version to the yellow Danish remoulade and the spicy Louisiana-style remoulade from New Orleans.
A unique take on this timeless favorite also comes from Lithuania — Mayo Lithuanina Remoulade from Kaunas. This creamy mayonnaise offers a perfectly balanced taste, made from rapeseed oil (64.8%), egg yolks, and aromatic mustard. It pairs beautifully with fish, salads, sandwiches, and fries.
Remoulade is an incredibly versatile sauce — excellent with fish, meats, burgers, vegetables, and eggs. In Denmark and Germany, it’s a staple served with fries and hot dogs, while in France, it accompanies cold appetizers and the famous celery root salad, céleri rémoulade.
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