Remoulade, on the other hand, seems to be reserved for NOLA-style catfish joints and seafood-centric dining concepts. Why the saucy segregation? Both are thick, chilled sauces with oft ...

The Bocuse d'Or competition is the World Cup of cuisine, held in Lyon, the gastronomic heart of France. Now New Orleans is ...

From killer po-boys in the back of a bar to shrimp remoulade in a jacket-and-tie ... café au lait and beignets to Sazeracs and oysters, New Orleans is where you go to say yes to everything ...

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.