A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Other ingredients, including anchovies and tarragon, are often added as twists on the traditional recipe. Rémoulade sauce frequently accompanies seafood dishes such as pan-fried fish and salmon croquettes.
Though traditional rémoulade is a creamy yellow shade, Louisiana-style rémoulade is usually red in color, thanks to the addition of ketchup, paprika, or cayenne pepper. Cajun rémoulade also includes other additions like parsley, green onions, and Worcestershire sauce, and it's most commonly used as the key ingredient in shrimp rémoulade.