Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine.

It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world.

The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet).

It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

Remouladsås or remoulade is a common condiment for fried or breaded fish dishes, also used as a topping on roast beef.

Called remulada, or rarely sos duński (Danish sauce), it is a very popular condiment for fast food, such as hot dogs, hamburgers, or zapiekanka.

Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry powder of various contents.

Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard.

In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika.

However, food columnist and cookbook author Leon Soniat does suggest to "Serve [remoulade] over seafood or with sliced asparagus.