NYT Cooking: This rémoulade sauce (that goes particularly well with <a href="http://cooking.nytimes.com/recipes/3227-crab-cakes-baltimore-style">these crab cakes</a>) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Emeril's Easy Enchilada Sauce 3 tablespoons oil 1 tablespoon flour 1/4 cup chili powder 2 cups stock 10 ounces tomato paste 1 teaspoon dried oregano 1 teaspoon cumin 1/2 teaspoon salt In a pan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce to low and cook for 15 minutes. Adjust the seasonings. Serve with enchiladas.