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Remoulade has almost as many uses as mayonnaise, which is its base. It can be a dip for French fries or vegetables or a condiment used in sandwiches, but its highest calling is as dressing for shrimp in lieu of tomato-based cocktail sauce. Remoulade’s ingredients beyond mayo determine its personality, which can be sweet (lots of ketchup), spicy (pepper and paprika), or tangy (mustard).