From the Times - Picayune Creole Cookbook, 150th
edition.

Sauce Remoulade.

3 hard boiled eggs
raw yolk of one egg
Tbs of Tarragon vinegar
3 Tbs EVOO (paraphrased)
juice of 1/2 lemon
1/2 Clove of Garlic, minced fine
1/2 tsp prepared mustard
salt, cayenne as needed

Comment: Not designed for serving on hot meats,
like grilled steaks. It will curdle. Served on cold meats,
or meats at room temperature, it is quite good. I have
used it as a dip for fried oysters, and fried crawfish tails,
and cold shrimp, and it is excellent.

From my experience, Louisiana remoulade seems to be
more a mayo based sauce than otherwise. FOr comparison:
You can make a decent mimic of "secret sauce" simply
by adding a bit of ketchup to thousand island dressing.
Your kids will NOT tell the difference. Still good.

HTH, girl.

Alex