Old Bay Remoulade

This bright and punchy remoulade is just the thing for dipping seafood into. Serve it alongside fried fish, crab cakes, or as a creamy alternative (or addition) to theclassic red cocktail sauceforshrimp cocktail. While the term remoulade can refer to the classic French version reminiscent of tartar sauce, it’s the Louisiana-style sauce that this recipe is based on. Unlike the French version, this recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through rich foods. You can spread it on toasted bread as a flavorful addition to apo’boy, dunkhushpuppiesinto it, or serve it alongsidefrench friesfor dipping. While there are endless ways to make remoulade sauce, this recipe is just one. It mixes everything together in one bowl, relying on mayonnaise as its base. A touch of Old Bay seasoning lends an extra pop of flavor in this version and reinforces the sauce’s natural pairing with seafood. The addition of the celery salt, paprika, and spices found in Old Bay gives the remoulade an added savory flavor and slight heat.