Remoulade sauce is especially common with seafood, so some of these recipes below are extracted from seafood recipes.
NY Times
Accompanied their recipe for crab cakes.
Ingredients
1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
¼ cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste
Instructions
Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
WP Shrimp Remoulade Salad - this recipe includes a remoulade sauce