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.

My husband just came back from Louisiana and he said this is very close to the sauce he had there. Very good as a sauce and as a spread. Did add brown sugar as suggested by others for a sweeter taste.

This recipe is AWESOME! Made it the night before to let all the ingredients' flavors meld. It wasn't hard to put together at all. Served it on grilled salmon and bay scallops. My husband could not stop raving about the remoulade. This will be made over and over and over, that's for sure!

Great sauce. i used it on fried green tomatoes. Will make it again.

I have had several versions of Remoulade sauce and this is definately the best. You can complain that alot of work goes into making it, but this sauce requires all fresh ingredients in order to truly appreciate how spectacular it is. This is great with hard boiled eggs, shrimp, chicken, you name it!

Made this to go on fried green tomatoes and it was absolutely delicious. I think it would be excellent on crabcakes too.

The Chili sauce and chili powder make the recipe bitter. If you remove it you will not need to use sugar.

Made this to go with crab cakes and it was delicious, will definitely be keeping this recipe. Yum!!

This was excellent. Didn't have the chili sauce, so substituted the Sririchi (however you spell it) that someone else used (gave it a nice, subtle heat at the end), and followed someone else's advice about just putting it all in the food processor together. Came out perfectly.

delish!!!! Used with salmon cakes!!

Outstanding. Used every ingredient. I used with shrimp and crab one night and made some more a few nights later and was xlnt with crab cakes. Worth every minute of preperation. Even just for a sauce. Glad I found this one. Some may want to adjust the hot sauce but to me it was great. I also want to make it as a crab and shrimp louie type salad. Great texture. What else can I say. I loved it! Thanks for sharing!

My Husband said he hated Remoulade sauce.... then I had him try this and he has changed his mind! He loves this and wants it on everything now.

Used this with crabcakes and it was great! A lot of ingredients but worth it!

This sauce just rocks.

This is fantastic as is (my chili sauce was a hot Asian variety so I didn't need extra heat). I highly recommend following the recipe first and resisting the temptation to dicker with it, except for a possible hot sauce adjustment to taste (AFTER you make it). Be prepared: this recipe makes a lot --a big bowlful. Plan on lots of seafood to use it up. The good news is --it's even better the next day.

Makes ALOT - but it's yummy (even with the ingredients that seem questionable).

I made this as an accomapaniment to Louisiana boiled shrimp, just wonderful! I skipped the olives, but did add chopped capers (love them!). This definitely has a kick, not for the faint of heart, don't