New Orleans Remoulade Sauce

Condiment nerds, please settle in for a saucy lesson! Today we explore the origins of New Orleans remoulade, a bold, centuries-old sauce with a well-stamped passport.

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.

Soubise (French Onion Sauce)

Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot.

Sauce Vierge

Sauce Vierge is a French modern classic sauce that's like a salsa and vinaigrette. Excellent summery sauce for fish and all seafood!

Choron Sauce (Tomato-Spiked Béarnaise Sauce)

Most of us know that Béarnaise is a derivative sauce based on Hollandaise, but how many of us know other children of that classic French mother sauce? Here's one to add to your stable: Choron sauce, made by blending tomato purée with Béarnaise. It's delicious on steak, chicken, eggs, vegetables, and more.

Creole Succotash from 'Treme'

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...

Tomato-Mint Sauce

In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.

Cajun Gumbo With Chicken and Andouille Sausage

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Italian Salsa Rossa (Tomato and Bell Pepper Sauce for Boiled Meats)

This bright orange sauce is perfect as a condiment for boiled meats or spread on a sandwich. Flavored with tomatoes, a roasted red pepper, and sautéed aromatic vegetables, it's thickened with a panade made from bread and vinegar, and enriched with Parmigiano-Reggiano cheese.