When remoulade traveled from France to Louisiana, it melded into the melting pot of Creole cuisine ... ranging from off-white to golden yellow. Above all, aioli is pungent, wicked thick, and ...

Cook until sauce reduces and darkens, about 7 minutes. Set aside. Meanwhile, place potatoes in a pot with salted water to cover. Boil until tender, about 15 minutes. Drain and return potatoes to ...