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My review
Remoulade Sauce a la New Orleans
COOKINCOWGIRLS
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."
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Ingredients
20 m servings 359 calsOriginal recipe yields 6 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 359 calories; 37.3 g fat; 6.7 g carbohydrates; 1 g protein; 14 mg cholesterol; 943 mg sodium. Full nutrition
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Read all reviews 187230 Ratings
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Most helpful positive review
9/21/2008
What a wonderful blend of flavors! This recipe has a lot of flavors going on, so it can easily be tinkered with to suit individual tastes. For instance, hubby can't deal with "hot and spicy" so ...
Most helpful critical review
3/31/2006
This was very good, after I fixed it up some, there was waay too much Creole mustard. And I even put the right amount in, I had to add sugar, more mayo, and some garlic powder, just to prevent t...
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9/21/2008
What a wonderful blend of flavors! This recipe has a lot of flavors going on, so it can easily be tinkered with to suit individual tastes. For instance, hubby can't deal with "hot and spicy" so ...
1/17/2011
In a word - "awesome"! Yes, for the long list of ingredients it looks like a lot of work for not a lot of pay off, but trust me you'll be glad you tried this especially if you're having really g...
5/19/2006
Soooo gooood!! I eye-balled most of the ingredients, used regular mustard and some creole seasoning instead of creole mustard, bottled lemon juice, no salt and after tasting it, thought it need...
5/31/2007
Leave out the green olives and salt for a perfect Remoulade that's terrific with any seafood dish. Thanks for sharing. I'm not sure what other reviewers meant by this being a difficult or time-c...
9/24/2006
Thought this recipe called for a bit too many ingredients, but I followed it exactly and it was definitely worth the effort. Very tasty indeed! I used it on crab cakes and it was much better tha...
1/7/2007
I've made this recipe several times now and while it is alot of work to put together, the end result is well worth it. My only gripe would be that it has somewhat of a bitter taste to it (I thi...
3/31/2006
This was very good, after I fixed it up some, there was waay too much Creole mustard. And I even put the right amount in, I had to add sugar, more mayo, and some garlic powder, just to prevent t...
1/8/2007
Made this last night with "Lori's Famous Crab Cakes" and what a combination. My husband said this sauce was better than any restaurants'. I couldn't find any creole mustard or seasoning so I u...