Louisiana Remoulade Sauce

Remoulade is a dipping sauce, often used for fried foods like fish, seafood and batter fried vegetables, but it is also used as a spread for sandwiches. Remoulade sauce, also often shortened to just remoulade, is a French sauce based upon mayonnaise, but with added chopped ingredients: capers, cornichons and herbs. The sauce's history is tough to determine, as there were various sauces of similar content and used in France dating back to like the 1400s and 1500s, but by the 1700s the sauce most closely resembling the modern version seems to have come into it's own. "Tartar sauce" can really be considered a type of remoulade. While remoulade originated in France, it has numerous variations, including "Americanized" versions, with an especially spicy type from Louisiana perhaps being the best known. This is my version of the Louisiana style remoulade.

Ingredients:

1 cup mayonnaise (low fat type is fine)
1 tablespoon smooth brown mustard
1 tablespoon whole grain mustard
1/2 teaspoon dried oregano, crushed in the palm of your hand
1/2 teaspoon dried thyme, crushed in the palm of your hand
1/4 teaspoon dried rosemary, crushed in the palm of your hand
1 large clove of garlic, minced
1 teaspoon onion, minced
1/2 teaspoon ground white pepper (or ground black pepper)
1 tablespoon sweet paprika
1 teaspoon ground cayenne pepper(or other ground hot red pepper)
1/2 teaspoon salt
1 tablespoon horseradish (freshly grated or from a jar)
1 teaspoon fresh lemon juice
1 tablespoon hot sauce (in the American South, especially in Louisiana, they "often" use Tabasco sauce)

Mix all ingredients together well in a bowl, cover and refrigerate for 2 hours (or longer) before serving.

WORD HISTORY:
Scuttle-English has more than one word of this spelling. This is the noun meaning, in somewhat more modern times, "a type of bucket for carrying and holding coal." The ancient history of the word is shaky, but it likely goes back to Indo European "skei," which meant, "to split, to cut off." This produced Indo European "skouto/skoito," meaning, "flat piece of wood, shield." This gave Latin "scutra," meaning, "tray, platter," and this then produced the diminutive form "scutella," meaning, "small bowl or dish," also, "shallow drinking bowl, or leather pouch" (in the past both often used for alcoholic drinks). This was borrowed into West Germanic, but it's unclear to me which West Germanic dialect or dialects borrowed it first, but whatever the case, the term spread, with Old English having "scutel," meaning, "dish, platter," which then became "scuttel," along with the meaning, "dish or basket used to sift grain." The spelling then became "scuttle" and the "dish/basket" idea was used for such a device to carry coal, which in the mid 1800s had become a bucket type container. Relatives in the other Germanic languages: German has "Schüssel" (bowl, dish),^ Low German has "Schötel" (dish), Dutch "schotel" (dish, saucer). Old Norse borrowed the word from English as "skutill" (dish, drinking vessel).

^ Long ago, a sound shift often changed many "t" sounds in certain circumstances in Germanic dialects to an "s" sound in many high dialects, which is the form that prevailed and thus continued into modern times in what is now standard German.