Here in the US of A, we tend to think of remoulade as the Louisiana version. And that’s what we’re focusing on today. There are lots of other variants on this European-born condiment but Louisiana remoulade descends from the French version. Given France’s role in colonizing Louisiana way back when, that only makes sense. Having said that, variants also exist within Louisiana remoulade itself. Think of them as the grandkids of the French classic.

Look into remoulade history and you’ll find French-African Creole, Afro-Caribbean Creole, and Classic Cajun, for starters. Regardless, Louisiana remoulades are either mayo-based or oil based, or both. Finely chopped vegetables are found in each, among them celery, parsley, green onions, and either Creole mustard or stone-ground. Cayenne pepper is also a regular player, of course. Paprika and/or ketchup often gives these remoulades a reddish tone. Furthermore, paprika is also used as a topping for remoulade. You’ll also find  hardboiled egg, minced garlic, hot sauce, horseradish, and Worcestershire sauce among the many mixtures comprising Louisiana-based remoulade.

Basic Louisiana Remoulade Recipe