This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.
This was excellent! I loved all of the tartness to it and it worked nicely on my fried catfish as it would many things.
Read More This was excellent! I loved all of the tartness to it and it worked nicely on my fried catfish as it would many things.
I made and used this on a catfish po'boy and it is so tasty you would never imagine it is "light", compared to the original preparation. I used a bit more horseradish but changed nothing else. This is a keeper!
This is absolutely the best sauce I have ever made! My husband had to tell me to take it away before he ate it all. I added 1/2 tsp of old bay seasoning. Great sauce for everything from sandwiches to seafood to chicken!
I followed the recipe but added about a quarter cup of chili sauce. Love the lighter version. Thanks for the recipe.
I have made this twice, once as dressing for a crab louie salad, the other to go with friend green tomatoes. It’s got a great zing to it!
Made chef John’s FreshSalmon cakes and this perfect remoulade. Just the perfect amount horseradish. Made as written, no changes or substitution. Will keep in the rotation!
This is delicious! I made it twice, but the second time had to tweak the amount of ingredients due to what I had on hand. Don't do this, the recipe is perfect as printed. My adult daughter loves this stuff. I appreciate a yummy sauce that is made with primarily yogurt instead of mayonnaise.
