Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.
'remoulade' on Serious Eats
The earthy, grass taste of celeriac is matched with the sweet-tart twang of Granny Smith apples, and the creamy, mustardy bite of remoulade sauce. Paired with meaty chunks of briny jumbo lump crab meat, this salad is light and fresh and unexpected.