Do you know about rémoulade? If not, you're going to thank me. There are endless variations; Down South we turn it red with curry, and I've tasted it with pickles, horseradish, anchovies, capers — you name it. My own rendition adds some things that may surprise you, and it is the perfect seafood accompaniment. But don't stop there, you'll want to slather it on a cheeseburger or a grilled chicken sandwich, use it as a dip for veggies, and lots more.