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There are two types of remoulade (pronounced ruma-lade) sauces, and probably a million recipes for each. One is a white, mayonnaise-based style, and the other is a red version, which I prefer. The sauce is best if made a day ahead to let the flavors combine.
Remoulades generally fall into one of two categories: those with a mayonnaise base and those with an oil base. In the oil or mayonnaise-based versions, the reddish hue is accomplished from the addition of paprika.
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