rémoulade

Rémoulade is a cold sauce, usually mayonnaise-based, that is flavored with mustard and a variety of herbs, pickles, and anchovies. The name is French in origin, and the sauce is found in many regional cuisines, notably French and Louisiana Creole. Because of its flexible formula, rémoulade has many variations, ranging from light herb-forward dressings to spicy, horseradish- or paprika-spiked versions.

In traditional French versions, the base is mayonnaise or aioli enriched with Dijon mustard, chopped cornichons or capers, and herbs such as parsley, chives, tarragon, and chervil. Some recipes add anchovy paste for savoriness, while others omit fish by using extra pickle or caper flavors. The result is a creamy, tangy sauce that is kept cold and used as a condiment or dressing.

Louisiana remoulade is a distinctly American adaptation that often incorporates horseradish or mustard, hot sauce, paprika or cayenne, and minced pickles, onions, and herbs, bound with mayonnaise. It may be lighter or thicker depending on the ratio of mayonnaise to other ingredients, and some versions include almonds or hard-boiled egg.

Common uses include accompaniment for seafood (especially shrimp, crab cakes, or fried fish), as a dressing for salads, or as a dipping sauce for vegetables. It is also served on po'boy sandwiches in Louisiana.