Rémoulade is the Louisiana condiment traditionally made with vinegar, mustard, herbs, and spices.
Rémoulade originated in French cuisine, but Louisiana cooks developed distinctive Creole and Cajun versions. The sauce is commonly based on mayonnaise or oil, then flavored with mustard, vinegar, paprika, horseradish, celery, green onions, garlic, and other seasonings. No single recipe defines every Louisiana version.
In New Orleans, rémoulade is frequently served with seafood, including shrimp, crab cakes, fried oysters, and boiled or chilled shellfish. Its acidity and spice balance rich fried foods and naturally sweet seafood.
Rémoulade is often confused with tartar sauce because both may accompany fried seafood. Tartar sauce usually emphasizes mayonnaise, pickles, and capers, while Louisiana rémoulade tends to be more assertively seasoned and may be red or orange from paprika and other ingredients. The French sauce and Louisiana versions share a name but are not identical.