cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce. While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but restaurants seldom offer remoulade sauce as an accompaniment with fish, where cocktail sauce and tartar sauce are generally preferred. However, food columnist and cookbook author Leon Soniat does suggest to "Serve [remoulade] over seafood or with sliced asparagus." Central Mississippi has comeback sauce, a condiment that is very similar to Louisiana remoulade. See also Cuisine of Denmark Cuisine of France Russian Dressing List of dips List of sauces Thousand Island Dressing Louisiana Creole cuisine Notes References dictionary.reference.com Tulane University Newcomb College Center for Research on Women Deep South Culinary Oral History Project lib.k-state.edu , This page contains images of what may be the first recipe of remoulade in print from the 1817 edition of Le Cuisinier Royal.] Danish cuisine French cuisine Occitan cuisine Louisiana cuisine Cuisine of New Orleans Sauces Mayonnaise German cuisine