Remoulade

Definition

A tangy, mayonnaise-based sauce with pickles, capers, and herbs that makes everything taste better. It's basically fancy tartar sauce that went to finishing school in France and came back with a new accent and an attitude.

Example Usage

"I put remoulade on my fish and chips and suddenly I'm not eating pub food anymore, I'm having a coastal dining experience. Same fish, different sauce, ten dollars more."

Related Terms

Beginner

gratinate

To brown the top of a dish under high heat, often with cheese or breadcrumbs, creating that coveted golden crust. The finishing move that makes everything from vegetables to pasta infinitely more appealing.

🍳 Food / Culinary

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aioli

Technically a garlic and olive oil emulsion, but now applied to any flavored mayonnaise to justify charging extra for fries. The Provençal preparation that traveled from Mediterranean purity to menu buzzword debasement.

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Mise en Place

The French culinary philosophy of having everything in its place before you start cooking. Basically what your mom told you to do before starting any project, but in French so it sounds professional and costs $40,000 in culinary school tuition.

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Pan-Sear

Cooking food in a screaming hot pan with a thin layer of oil to create a gorgeous, caramelized crust. It's the cooking technique that sounds the most violent and produces the most delicious results. Also the leading cause of grease splatter burns and smoke detector concerts.

🍳 Food / Culinary

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sweating

Gently cooking vegetables over low heat until they release moisture and soften without browning, building flavor foundations for soups and sauces. The aromatic slow dance that makes your kitchen smell amazing.

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Advanced

grosse piece

A large, dramatic centerpiece for a buffet or display, often a whole animal or elaborate construction. It's basically food architecture designed to impress before anyone takes a bite.

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