# Remoulade for BLT?

**URL:** <https://boards.straightdope.com/t/remoulade-for-blt/601905>\
**Category:** Cafe Society\
**Created:** [November 4, 2011, 11:34pm UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905 "2011-11-04T23:34:25Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\
**Post date:** [November 4, 2011, 11:34pm UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/1 "2011-11-04T23:34:25Z")

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I’m making some kick ass BLTs with my own bread and bacon I cured and smoked myself, but I was thinking of making an optional remoulade to really wow my guests. Ideas?

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**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\
**Post date:** [November 5, 2011, 12:31am UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/2 "2011-11-05T00:31:52Z")

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“Remoulade” covers a lot of ground, but I associate it with tartar sauce. I’d try a nice chipotle mayonnaise that you can whjp up in no time.

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [November 5, 2011, 3:56am UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/3 "2011-11-05T03:56:46Z")

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> [@Lamar\_Mundane](#):
>
> “Remoulade” covers a lot of ground, but I associate it with tartar sauce. I’d try a nice chipotle mayonnaise that you can whjp up in no time.

Concur. Good stuff.

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**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\
**Post date:** [November 5, 2011, 4:21pm UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/4 "2011-11-05T16:21:24Z")

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I agree that remoulade is for seafood. Bacon gets mayo.

I know! Make some aioli. Bacon makes everything better, and garlic does too, so double whammy!

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**Author:** ![Annie](https://avatars.discourse-cdn.com/v4/letter/a/858c86/32.png) [@Annie](https://boards.straightdope.com/u/Annie)\
**Post date:** [November 5, 2011, 4:49pm UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/5 "2011-11-05T16:49:24Z")

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Mayo/smoked paprika’s a nice combo.

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**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\
**Post date:** [November 5, 2011, 5:03pm UTC](https://boards.straightdope.com/t/remoulade-for-blt/601905/6 "2011-11-05T17:03:22Z")

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> [@Chef\_Troy](#):
>
> I agree that remoulade is for seafood.

In Denmark, remoulade is for _everything_. If it’s Danish bacon, I vote yes.

Or how about making chipotle remoulade? Mmm.