Rémoulade is a traditional European sauce typically made from mixing an aïoli or mayonnaise with herbs, mustard and capers, which gives a briny tang. It’s a wonderful topping or dip for crab cakes, peeled shrimp, French fries and crudité, or a zippy addition to sandwiches, deviled eggs, tuna, egg and potato salads, or the base for a creamy vinaigrette.

“Our rémoulade is a classic recipe based on what you would find in New Orleans,” says Russell Molka, the restaurant manager of the Seafood Eatery at The Oyster Farm at Kings Creek. The Cape Charles, Virginia, restaurant serves rémoulade made by chef Linda Wessells alongside fried oysters from Cherrystone Aqua-Farms’ grow-out system in Kings Creek, just beyond the restaurant’s dining room.

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Rémoulade

Yields: about 2½ cups 

• 2 cups mayonnaise
• ½ cup Creole mustard
• 1 Tbsp chopped fresh parsley leaves
• 2 tsp Creole seasoning
• 2 tsp minced fresh garlic
• 1 tsp fresh lemon juice
• 1 tsp Tabasco sauce
• 1 tsp Worcestershire sauce
• salt, to taste (optional)

In medium bowl, stir all ingredients except salt until well combined; add salt to taste, if desired. Cover and refrigerate at least 1 hour to blend flavors. Store rémoulade in tightly covered container in refrigerator up to 1 week.