Name: Rémoulade Sauce
Yield: 1 1/2 cups Servings
Ingredients: 1/4 celery root (celeriac), peeled, coarsely grated (about 1/3 cup); 2 scallions, thinly sliced; 1 garlic clove, finely grated; 2 tablespoons fresh lemon juice; 1 tablespoon prepared horseradish; 1 tablespoon whole grain mustard; 2 teaspoons Tabasco or other hot pepper sauce; 2 teaspoons Worcestershire sauce; 1/2 teaspoon celery seeds; 1/2 teaspoon paprika; 1 cup mayonnaise; 1/4 cup chopped fresh flat-leaf parsley

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This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

Recipe notes