Remoulade is a French invention and was most likely used as a condiment for meats. Today we see it more as a fish sauce, rather like the English tartar sauce. I like mine with minced cornishon, which you can add to the below recipe.
1 cup/225ml mayonnaise
2 hard-boiled eggs, chopped
1 clove finely chopped garlic
1 teaspoon/5ml dry mustard
1 tablespoon/25ml chopped Italian parsley
½ teaspoon/2ml minced chives
1 tablespoon capers, chopped
1 teaspoon/5ml anchovy paste (substitute 3-4 minced)
Juice of ½ lemon
1 teaspoon/5ml chopped dill
Mix ingredients and allow to stand for 2 hours before serving to marry flavors.