Remoulae or rémoulade is a popular condiment in many countries, and was invented in France. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli or mayonnaise-based. Although like tartar sauce, it is more yellowish, sometimes curry flavoured, and sometimes contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a host of other items. Its original purpose was possibly for serving with meats. Now it is often used as an accompaniment to seafood dishes especially pan-fried breaded fish fillets (primarily sole and plaice).