My Aunt-Mom turned me on to this terrific and easy recipe for remoulade a few years ago. The recipe on the McCormick’s web site suggests serving it with boiled shrimp, which is how I first encountered it, but it is good in many, many other ways.

Garnishes and condiments are a supporting cast that add color and texture and provide complementary or contrasting flavors that highlight the main dish and make it a star.