Remoulade or rémoulade, invented in France, is a popular condiment in
many countries. Very much like the tartar sauce of some English-speaking
cultures, remoulade is often aioli- or mayonnaise-based. Although
similar to tartar sauce, it is often more yellowish (or reddish in
Louisiana), often flavored with curry, and sometimes contains chopped
pickles or piccalilli. It can also contain horseradish, paprika,
anchovies, capers and a host of other items. While its original purpose
was possibly for serving with meats, it is now more often used as an
accompaniment to seafood dishes, especially pan-fried breaded fish
fillets and seafood cakes (such as crab or
salmon cakes). This restaurant smothers their shrimp in this type of sauce. Giving it a little kick to jumpstart your meal.
An oyster tree? Let me take a selfie.
Presentation at it's finest. You can't go to New Orleans without satisfying your taste buds with fresh oysters. If your palate is not used to the texture of an oyster, you may end up like this after your first bite. Yep. That's Loretta. What a brave sole to bear the oyster.
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