No Southern seafood feast or game-day spread is complete without a signature condiment. If you want to bring authentic Louisiana flair to your kitchen, this rich and zesty Cajun remoulade sauce recipe from Keldons Cookery is your ultimate secret weapon. This creamy sauce balances a smooth mayonnaise base with Creole mustard, horseradish, smoky paprika, and savory hard-boiled eggs.

This Plum Sauce will keep in the refrigerator for several days, and in the freezer for 1 month.

Nouc Cham is a spicy fish sauce, used as a condiment in Vietnamese cuisine.

This Lemon Sauce doubles nicely as a delicious marinade for chicken. Simply marinade your chicken in it for 2 hours before grilling.

For this recipe, you can substitute McIntosh apples for the Granny Smith apples, to make a less tart applesauce.