Reviewed: Nov. 14, 2009

I added horseradish to this recipe for a little extra kick.

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Reviewed: Oct. 10, 2009

We topped crab cakes with this. My husband, sister and I think it is delish! I didn't have creole mustard so we used regular mustard and Emeral's Essence.

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Millie

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Reviewed: Oct. 9, 2009

needs 2 sit @ least ^ hrs and used a tablespoon of sugar. Bet it will b better tomorrow

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bill

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Reviewed: Aug. 20, 2009

I didn't use the celery because my husband hates raw celery. He lived near New Orleans for three years, and he said this was the best remoulade sauce he's EVER eaten! It was very easy to make, too!

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Rebecca

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Reviewed: Jul. 24, 2009

I didn't use the capers, and didn't notice. I served it with my old bay shrimp and potatoes and had excellent reviews! I threw the rest in with the leftover potatoes, added some sour cream and hard boiled egg, and voila! Excellent potato salad! :)

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jprogers

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Made a total variation of this recipe, so I'm leaving a rating just to let you all know that if you have the majority of these ingredients in your pantry, it turns out just fine if a few things are missing. I wasn't in the mood to assemble so many ingredients after making crab cakes and other side dishes, so I left out quite a bit. (Here's what I did not add: celery, capers, olive oil, olives) Subbed spicy brown mustard for Creole mustard. Added a healthy dash of Old Bay. Didn't measure anything - just eyeballed it and it was fine.

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MADDIEMOM

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Reviewed: Jul. 11, 2009

What a fantastic recipe! I could see using this with not only shrimp, but with crab cakes, salmon cakes, cold lobster or any type of fish for that matter. I left out the olives but I did use the capers which added a nice tang. So good and thank you Cookincowgirls!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 20, 2009

This is the most delicius dip for sea food! It's great on fried chicken too. I didn't have Creale Mustard, so I used a combo of spicy brown mustard and dijon with some horseraddish. I also didn't have the chili sauce so I used Sriracha, yummy, finger licking goodness. I've made it it with garlic stuffed olives, the good ones that you scoop from the bins and it was even better! Thanks for the great recipe!!!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 23, 2009

Kept out the olives and celery, and didnt have the Creole mustard so I used regular yellow mustard with about a half teaspoon of cayenne pepper mixed in. Didnt really know what Creole mustard tastes like, but I figure it had to be spicy. Turned out awesome. Had it with Fried Green tomatoes, and when I turned around my wifes cousin was licking the rest of the sauce up with her finger, needless to say she wanted the recipe.Great with fish tacos also.

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ltlmnky

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Reviewed: Apr. 27, 2009

Made without the olives or the capers because we hate them both; this sauce still came out excellent. I haven't made it in quit some time due to sheer laziness on my part, but not a week goes by where my husband doesn't mention it. This was REALLY REALLY REALLY good.

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yourmominavolvo

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

WOW! Great seafood sauce recipe! Since I used what I had on hand, I had to use regular mustard instead of Creole, regular sweet onion instead of the scallions, and some cayenne pepper instead of the hot sauce. I also left out the green olives and the capers since I didn't have any either. This still had an awesome flavor even with my necessary changes and omissions! I'm sure it would be super with all the correct ingredients too. I did cut the amount of salt, as suggested by several reviewers. I followed a previous reviewer's advice and just processed it all in my little food processor to save time and effort.

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 24, 2009

What a fantastic sauce! I took it when fishing and used it on the salmon we grilled streamside. All the guys raved.

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Bradford

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

This is the one! I just finished prepare 3 different recipes I found online. By far, this one makes the list. I think the chili sauce instead of ketchup (which most recipes use) is a great idea. Chili sauce has a better "kick" than ketchup. U Go Cowgirls!

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Cnote

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Reviewed: Feb. 27, 2009

This recipe is almost identical to one my husband got from a cajun chef aboard an offshore oil rig in 1972. Leave out the olives and go lighter on the salt and it's perfect. Thanks for sharing.

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GlendaR

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Feb. 25, 2009

Not hot enough! This recipe needs some horseradish, so add some hot mustard or some straight up horseradish. It was wonderful, other than that. I used it at my Mardi Gras party by making a pretty tray full of peeled, boiled shrimp, and dumped the sauce on top, garnished with some olives and tomatoes, and let the good times roll. Yum.

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xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Feb. 23, 2009

I didn't use the olives... turned out spicier than I would've thought! Used it on Shrimp Po'Boys.

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Ever

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Reviewed: Feb. 21, 2009

Very good!

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smastra

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Reviewed: Feb. 18, 2009

This one is really good! I love it! There are so many variations to making a remoulade, but this one is the most authentic when you need a good Cajun dipping sauce. I wouldn't change a thing! It's also good for dipping wings These flavors really jazz things up!

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Beejazzeled

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Feb. 14, 2009

This was wonderful and a unique way to serve shrimp cocktail. My husband and dinner guests went wild for it. I don't think I could go back to plain cocktail sauce ever again!

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Darcie

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Reviewed: Feb. 8, 2009

Great flavour! I used minced onions instead of scallions, and dijon mustard as we don't have cajun mustard available here. Served it over blackened tilapia on ciabiatta bread. My family adored it! Thanks.

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TLC

Cooking Level: Expert

Home Town: Foley, Alabama, USA

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Remoulade Sauce a la New Orleans

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