Reviewed: May 18, 2012

The amount of prep work is WELL worth it! Certainly will not find a Remoulade like this in any restaurant. Just a fair warning...the flavors (and heat) gets more intense every day that it sits! :)

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Reviewer:

Jamie Mc

Cooking Level: Expert

Home Town: Peru, Illinois, USA

Living In: Arlington, Texas, USA

Reviewed: Apr. 15, 2012

Absolutely divine remoulade! I followed the recipe exactly and no alterations are needed. Makes quite a lot though so I'll probably make a half recipe next time.

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Reviewer:

Angeltown

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Cooking Level: Intermediate

Reviewed: Mar. 22, 2012

With olives and capers in the recipe a teaspoon of salt is not necessary and I am very happy that I left it out. I made this recipe because I could not find the remoulade recipe I have used in the past. I could not find creole mustard anywhere so had to improvise my own with mustard and creole seasoning. Due to the fact that I did not have the creole mustard called for, and the fact that my husband liked it, I am giving it an additional star. I will continue to look for my previous recipe, though, which was much more reminiscent of what I have had in New Orleans.

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 28, 2012

Fantastic recipe. I used it to "spice up" my Crab and Shrimp Louis Salad.

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Reviewer:

SpiceSpiceBaby

Cooking Level: Beginning

Home Town: Morgan Hill, California, USA

Reviewed: Feb. 24, 2012

This sauce is amazing!!! I don't even like mayonnaise...I hate it, actually. If it came down to dying a slow painful death and eating a tablespoon of mayonnaise I'd have to think about it for a sec, haha. But the other abundant flavors in this sauce come together so well that you don't even notice the mayo! It has the perfect amount of kick. Not so spicy that your mouth heats up and your lips burn and your nose runs, haha. This recipe makes a lot more than 6 servings, in my opinion. I topped off 4 4-ounce pieces of salmon with a generous amount of sauce on each one and there was a ton left over. I wasn't able to find creole mustard so I used dijon...and I hate olives so I left those out. Otherwise, I made the recipe as-is.

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Reviewer:

Poca85

Reviewed: Feb. 21, 2012

I made this remoulade as directed and it was great!! Will definitely use it again. Thanks,

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Reviewer:

tracy4sur

Reviewed: Feb. 20, 2012

Delicious over crab cakes. I didn't have any capers and didn't miss them :) I halved the recipe and it still makes plenty for 4 people. Thank you cookincowgirls for posting this, it made my meal :)

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Feb. 19, 2012

no olives!!!

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Reviewer:

Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

Reviewed: Feb. 4, 2012

Just made this for my Crab Cakes for Super Bowl Sunday. Tastes great will probably be even better tomorrow after the flavors marry. It seems a little runny, I think next time I will reduce the lemon juice and EVOO some. I used Franks Hot Sauce and Bavarian whole grain and Dijon mustard as that is what I had on hand and I also added a heaping TBLS of prepared horseradish. Used half the salt

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Reviewer:

JohnH

Reviewed: Jan. 18, 2012

Great recipe! I didn't have any chili sauce so I used some cocktail sauce instead - figured since it was for seafood anyhow! I've never had remoulade sauce before so I couldn't testify as to the authenticity of this recipe, but I will definitely be making this again!

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