Rémoulade

Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).

Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Poland, Sweden, Netherlands, Norway and in the United States, especially in Louisiana Creole cuisine. It is often used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:

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