Remoulade is a mayonnaise-based condiment built with mustard, capers, cornichons, and herbs, associated with French cooking (particularly around Nantes) and, in a more assertive form, Louisiana Creole and Cajun cooking. The French version stays close to a well-seasoned mayonnaise; Louisiana remoulade often diverges further, adding paprika, hot sauce, or even ketchup for a pink to red color, and is the defining topping for po' boys and fried seafood. It differs from tartar sauce mainly in always including mustard, giving it a sharper, spicier profile than tartar sauce's milder relish base. It also works well as a dip for crisp vegetables or a topping for roasted meats and sandwiches.