Creole sauces are served throughout the French Caribbean, and every cook has his or her own version. It can be as simple as a sort of vinaigrette, pepped up with lime juice and Scotch bonnet chiles, as complex as a long-simmered tomato sauce perfumed with fresh thyme and whole allspice. Pipiri Palace’s Creole Sauce takes the simple approach, to emphasize the fresh flavor of grilled pork, without a lot of spices or sweeteners.