Rémoulade is essentially a homemade mayonnaise loaded with flavor. The sauce was originally created in France, but we put a Creole spin on it with the addition of Louisiana-style hot sauce, Worcestershire, and bell pepper. Though it’s normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shrimp or mixed into a potato salad.
What to buy: Have all the ingredients at room temperature before you start—the rémoulade will come together better. Also, because the egg yolks don’t get cooked, use very fresh or pasteurized eggs. Refrigerate the rémoulade in an airtight container for up to 4 days.