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Remoulade sauce has roots in France and Louisiana. This recipe is for the Louisiana version. The French version varies slightly from the Louisiana version and is traditionally made with mayo, vinegar, mustard, shallots, capers, chopped pickles, and herbs. The French version typically does not have a pink hue to it. The Louisiana version gets its pinkish color from the spices (Paprika, cajun seasoning, etc.). Many of the recipes for the Louisiana version have horseradish, pickle juice, chopped pickles, or capers, which I don’t include in mine. If I wanted a spicy variety, I would add some horseradish or cayenne.

The Louisiana-style remoulade sauce is typically served with seafood, such as crab cakes, shrimp, or fish. I also really like to use it as a dipping sauce for fried pickles, onion rings, or onion petals. If you need a crab cake recipe, try this recipe from another Maryland-based food blog, Savory Experiments. I also recommend this fried shrimp recipe from one of my favorite food blogs, Grandbaby Cakes.