What sauce do you use for okra?

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!