Recipe by 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."
Watch video tips and tricks
extra-virgin olive oil
Louisiana-style hot sauce, or to taste
fresh lemon juice
chopped fresh parsley
chopped green olives
salt, or to taste
ground black pepper
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 unfortunately I had to leave the hot sauce out. No matter--since I used brown mustard rather than Creole, I added a little Cajun seasoning, and that really gave this a boost of flavor to make up for not using the hot sauce. A teaspoon of salt seemed an awful lot to me so I used 1/2 tsp. and it was plenty salty enough. Unlike some others, I did use both the olives as well as the capers, the combination of which was a real flavor sensation! This was just perfect to serve with "Perfect Crab Cakes with Green Onions," also from this site.
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 the taste from being so strong.
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 good crab cakes! Just to be on the safe side trying this for the first time I cut the recipe in half. I didn't have Creole mustard, so I used dijon and added 1/4 tsp. of "Cajun Seasoning Mix" from this site. I always have it on hand in a tiny tupperware container along wtih my other spices. I used some Frank's red hot for the hot sauce and also opted to add the capers which was a really good decision. I did however cut the amount of salt in half as the salt from the olives and capers really makes up for it. I let it set in the fridge for a few hours to let the flavors come together and boy was it ever good! This is a definite keeper!
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 needed more spice so I added a good squeeze of Sriracha Hot Chili Sauce (found with the Asian food at the grocery store). It was still too chunky for me, so I put it all in a small blender attachment and gave it a whirl. Next time I won't bother chopping everything and do this from the get go. It was great the first day but the next day...WOW! All the flavors melded together and it was just right. The fish just SCREAMED for it!
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-consuming recipe. In my opinion, the recipe went together quickly and perfectly.
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 than the traditional red pepper sauce that I usually use. Had some leftover sauce that we used with fried shrimp a few days later and that was yummy too! I liked this much better than the remoulade sauces I've had in restaurants! This one's a keeper!!
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 think from too much creole mustard). I used all the ingredients but the olives and only about half the amount of salt and Louisiana hot sauce. I also used capers just because I really like them (about two tablespoons). To counter the bitter taste of the creole mustard I use only a table spoon and a half of the mustard instead of two and I add some brown sugar to it (five spoonfuls). It tastes much better this way in my humble opinion. I would say it is 3 stars without the sugar and 5 stars with it. Yes the sugar makes a BIG difference!! I do not make this sauce without it. This is an excellent recipe and will taste much better than any shrimp sauce that you get at a restaurant. Enjoy!
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 used the spicy brown mustard as suggested. We're trying to think of things to make just to use the sauce !!! Loved it and will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Remoulade Sauce a la New Orleans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 336
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the secrets to true New Orleans gumbo.
See how to make spicy shrimp ragu served over sweet, creamy corn custard.
See how to make grill-free New Orleans-style barbequed shrimp.