What sauce do you use for okra?

You can use fresh tomatoes which give the best flavour. If your tomatoes are not that tomatoey then add a spoon of tomato concentrate and some water which will enhance the flavour. You can also use canned chopped tomatoes when out of season and this is perfectly fine. Canned tomatoes are some of the best preserved vegetables and all the best chefs and home cooks rely on them. I have also added a dash of pomegranate molasses at the end and a hint of chilli which I feel really elevates it. Try it with and without the pomegranate molasses and you will see the difference it makes. Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes Five minutes before you turn off the heat ad the pomegranate molasses and optional chilli Taste and adjust the salt if necessary

Summer farm-fresh okra soaked in buttermilk, dredged in seasoned cornmeal then fried, with homemade rémoulade sauce for dipping. For Rémoulade Sauce: 1 cup good quality mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon finely chopped flat-leaf parsley, 1 tablespoon Louisiana-style hot sauce, 2 teaspoons creole mustard, 2 cloves garlic, 2 teaspoons capers, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 scallion, ¼ teaspoon kosher salt. But I do like this fried version with a tangy, Louisiana-style rémoulade sauce to dip the crispy nuggets of okra in. It's a mayonnaise-based sauce that has many variations. This is what I've heard is Louisiana, cajun or southern rémoulade ~ it's perfect, I love it. If you find yourself with okra and don't know what the heck to do with it, try this fried okra with Louisiana rémoulade. You know what else is super good and Southern and I've also learned how to make? Fried Green Tomatoes!! And, yes, you need the rémoulade sauce for dipping, too!