Growing up, I’d never heard of rémoulade and certainly couldn’t pronounce it. Baron Otfried Hans von Meusebach, who hailed from Dillenburg, Germany, just east of Bonn, might well have remembered the creamy, mayonnaise-based sauce of his youth, studded with hard-boiled eggs, pickles, dill, parsley, onions and capers. The rest of the motley flock he led into the Texas Hill Country likely did not.