page_title: Remoulade
section_title: Louisiana remoulade
hierarchical_section_title: Remoulade / Varieties / Louisiana remoulade
caption_attribution_description: English: Louisiana-style remoulade sauce made by Zatarain's based out of New Orleans, LA.
context_page_description: Rémoulade is a French cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, 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 a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.
context_section_description: Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce.
  While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where cocktail sauce and tartar sauce are generally preferred. However, food columnist and cookbook author Leon Soniat does suggest to "Serve [remoulade] over seafood or with sliced asparagus."
  Central Mississippi has comeback sauce, a condiment that is very similar to Louisiana remoulade.
caption: Louisiana-style remoulade sauce made by Zatarain's
exif: {"Image Make": "EASTMAN KODAK COMPANY", "Image Model": "KODAK Z1275 ZOOM DIGITAL CAMERA", "Image Orientation": "Horizontal (normal)", "Image XResolution": "480", "Image YResolution": "480", "Image ResolutionUnit": "Pixels/Inch", "Image YCbCrPositioning": "Centered", "Image ExifOffset": "504", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail Orientation": "Horizontal (normal)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "12364", "Thumbnail JPEGInterchangeFormatLength": "4690", "EXIF ExposureTime": "1/60", "EXIF FNumber": "14/5", "EXIF ExposureProgram": "Unidentified", "EXIF ISOSpeedRatings": "64", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2013:01:21 19:29:14", "EXIF DateTimeDigitized": "2013:01:21 19:29:14", "EXIF ComponentsConfiguration": "YCbCr", "EXIF ShutterSpeedValue": "6", "EXIF ApertureValue": "3", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "3", "EXIF MeteringMode": "CenterWeightedAverage", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash fired, auto mode", "EXIF FocalLength": "377/50", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "1536", "EXIF ExifImageLength": "2048", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "12060", "EXIF ExposureIndex": "64", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "0", "EXIF FocalLengthIn35mmFilm": "36", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "None", "EXIF Contrast": "Normal", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "1"}