If I were to describe myself culinarily in just one word, it would have to be “saucy”. Now please don’t misunderstand the term “saucy” as it relates to my personality! (Granted I can be a bit cheeky, irreverent, disrespectful, bold, and even brazen – all synonyms for saucy BTW.) But in this case, I mean “saucy” as it relates to my love for all thick liquids or accompaniments served with food to add moistness and flavor, i.e. sauces, gravies, aiolis, relishes, salsas, condiments, dips, dressings, etc. etc.

As proof, after our last JazzVox home concert featuring the fabulous vocalist Cindy Scott and the amazing jazz guitarist Brian Seeger, Mr. C., Nich (Mr. JazzVox himself), Cindy, Brian , and I were sitting around eating leftovers, drinking wine, beer, and other adult beverages, the conversation turned to all of our shared love of food. (Well of course it did!) And since both Cindy and Brian live in New Orleans, and I just happen to love Creole and Cajun food as much as they do, we discussed restaurants, favorite dishes, cookbooks that I absolutely needed to own, and other things related to the culinary wonder that is New Orleans. And Brian happened to mention rémoulade as one of his favorite things to serve on anything seafood. I guess my eyes must have glazed over from just the thought of a new sauce for seafood, because a couple of days later when Brian and Cindy were safely back in the Big Easy, Brian sent me his favorite rémoulade recipe. The recipe was the brainchild of John Folse, a famous Louisiana chef, restaurateur, and leading authority on Cajun and Creole cuisine.

Now I have to tell you, John’s recipe produced one of the best sauces I have ever tasted. I served it along with boiled shrimp last Saturday night to our cooking club and they agreed it was amazing.

So if you want to make a sauce to serve with boiled shrimp, crab cakes, grilled scallops, fried oysters, or any fried fish, do not hesitate to give this recipe a try. It is simply over-the-top delicious.

And if you want to think of me in the more traditional way “saucy” ladies are thought of, that’s OK too! This 71 year old lady can handle it. Of course I can’t fulfill the expectations associated with “saucy” any longer, but I have my memories. Love and happy cooking to all.

• ¾ c. mayonnaise
• ¼ c. Creole whole grain mustard (Zatarain’s is perfect)
• ¼ c. ketchup
• 1½ tsp. Worcestershire sauce
• ½ tsp. hot pepper sauce
• ¼ c. finely diced green onions
• 2 T. finely diced celery
• 1 T. finely minced garlic
• 2 T. finely chopped parsley
• ¾ tsp. fresh lemon juice
• ¼ tsp. kosher salt
• freshly ground black pepper

In a mixing bowl, combine all of the above ingredients. Cover and place in the refrigerator, preferably overnight or at the least four hours. When ready to serve, remove from refrigerator and adjust seasonings to taste.