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This is an account of a sauce for this and that. It is a basis for improv, I guess.

I ladle it on grilled chicken wings or thighs, and would dribble it on shrimp or fish filets.

It is not a bearnaise, it is not a bordelaise. Not really a tartare.

You make it by combining different proportions of home made mayonnaise and several other ingredients, so it is easy to make, and to revise, or augment. 

It is hard to screw up irrevocably. 

Hollandaises from scratch are a little too rich and also rather fussy and fragile. 

A mayonnaise base makes this more user friendly and foolproof. Foolproof can be important.

I made a sauce for chicken thighs. 

It was as simple as mayonnaise, a splash Lea&Perrins Original Worcestershire Sauce, and a little dijon. The olive oil mayonnaise I had made was a little runny, and to be honest a tad too bitter for my taste. This was perfect, really, for this sauce. It was light brown in color, but tasted rather like a bearnaise......There are a million things I could have added to it.......

I could have substituted for the Wostercestershire sauce a dash of white wine! Or even a half teaspoon of lemon juice. Why not?

This post is dedicated to Randy Fertel, the first person to go into detail re a remoulade, a very New Orleans thing.