Reviewed: Jan. 12, 2009

This is worth the effort. Great with fried oysters.

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Reviewed: Jan. 12, 2009

So yummy! I agree with some other commenters that it was pretty salty (between the olives and the capers and the worcestershire), so I leave the teaspoon of straight salt out. Fantastic with Zucchini Crab Cakes.

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hearhoofbeats

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 5, 2009

loved it!! so did my family! gonna use this one a lot!!!!!!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 26, 2008

Excellent sauce. Made for Christmas eve and everyone loved it. Served with crab cakes.

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lbmom

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Nov. 18, 2008

Great recipe ! I couldn't find scallions so I used 3 tablespoons of chopped onions . I also used dried parsley and bottled lemon juice . It still turned out really good . Next time I will use fresh . It is also best the next day .

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creole mama

Cooking Level: Expert

Reviewed: Nov. 8, 2008

Everyone at the Mardi Gras party loved it. Not as hard t make as it looks. Awesome flavor.

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DHEESCH

Cooking Level: Intermediate

Home Town: Garretson, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 3, 2008

This recipe is great. Good with crab cakes and shrimp! Very flavorful and easy to make. Followed recipe didn't make any changes. Makes a lot of sauce could cut in half.

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CBARTON3

Reviewed: Sep. 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 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 14, 2008

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.

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click

Cooking Level: Intermediate

Home Town: Savanna, Illinois, USA

Reviewed: Sep. 10, 2008

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!

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