Shrimp rémoulade is a delicious cold sauce very popular in French cuisine, especially in the Normandy region. It is traditionally used as an accompaniment for seafood and fried dishes. Its origin dates back to the 19th century and it has been adapted with different ingredients throughout Latin America. In countries like Mexico and Colombia, rémoulade often includes fresh ingredients and local spices, offering a unique flavor. Furthermore, in some regions of Latin America, this preparation may also be known simply as "tartar sauce" or "shrimp dressing," although the base and style vary by area.
This sauce is highly appreciated for its creamy texture and balanced flavor between spicy, acidic, and herbal notes. Its popularity has led to it being included on seafood menus and in restaurants specializing in seafood dishes, standing out for its ability to enhance the flavor of delicate ingredients like shrimp. Due to its versatility, shrimp rémoulade can also be served as an appetizer or side dish at gatherings and celebrations.
