Mayonnaise- The creamy base of the remoulade.You can use storebought or make your own with olive oil and egg yolks. Worcestershire Sauce-Deepens the flavor of the remoulade.If you don't have it on ...

S&D waitpersons are accomplished in the art of table-made remoulade and spicy cocktail ... light on the hot sauce, a splash of soy. However you want it, that's how they're going to make it.

Delightfully tangy, rich, creamy, and savory, tartar sauce is a classic accompaniment to seafood and is especially good with ...

Andi Oliver fills hers with deep-fried lobster in a light crisp batter. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.