The best thing at Dallas' oldest New Orleans-style oyster house isn't on the menu, but it is on the table if you ask for it. S&D waitpersons are accomplished in the art of table-made remoulade and ...
Andi Oliver fills hers with deep-fried lobster in a light crisp batter. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.