This is an easy recipe for my make-shift remoulade. I'm calling it an aioulade, because it is derived from aioli (and I know most remoulades have aioli as base--I just wanted to invent a new name). This is a minimalist recipe for those days when you're craving a dipping sauce for your fried shrimp or fried jambalaya cakes.
Two tbls spoons mayonnaise. crush 1-2 cloves garlic. 4 dashes worst-ista-shire. 3 dashes tabasco. paprika for color. cayenne for heat. secret: strong french moutarde. about 1/2 tsp. (I guess there is no more secret to it now I've let it all out). Mix all thoroughly. Voila. An Aioulade.
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