As a hunter and often household chef, I discovered this delicious sauce with the mention by Chef Andrew Zimmern, and later recipes from Chef Emeril Lagasse on the Food Network.

If you enjoy dipping sauces especially for seafood and wild game you might want to try making Remoulade Sauce for dipping shrimp or as a spread on game meat and even sandwiches.

https://en.wikipedia.org/wiki/Remoulade

It’s more complex and so much more sophisticated than say just Mayo, Tartar Sauce or Cocktail Sauce. 

It’s origin/roots are very French but variations of this spicy, mouth-watering sauce vary around the world.

Use the internet to look up remoulade recipes. I like this one below using my food processor but would use a bit less mustard.

https://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-3645570

I am making shrimp finger food hors d’oeuvres for our family Thanksgiving dinner. Ingredients can be found in most households, such as; mayonnaise, lemon juice, onion, celery, garlic, horseradish, mustard, ketchup, parsley salt and pepper.

There is a Cajun Remoulade version that uses creole spices that is delightful. 

Some remoulade recipes involve the use of food processors and vegetable oil but you don’t need one unless you have one at hand. Look for the mayonnaise base recipes for simplicity. 

Give Remoulade Sauce a try!