Reviewed: Apr. 14, 2013

Very flavorful, with a kick! It did have a lot of ingredients, but went together quickly. I cut the recipe for 4 servings and it was much more than I'd make in the future. I took several of the suggestions, including putting it all in a food processor to begin with, using Dijon mustard and 1/4 tsp of Creole seasoning instead of the Creole mustard and using only 1/2 tsp of salt. I didn't have celery, green olives, and substituted 1/4 c of onions for the scallions. I did include the capers, and used a little less hot sauce than called for. Turned out very flavorful and went well with crab cakes. Will definitely make it again and try it with the celery and green olives!

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Reviewer:

morcaj

Reviewed: Feb. 24, 2013

Used it on crab cakes. Tasty, but a little thin. Need to figure out a way to thicken it up--or perhaps just read other the reviews. I'm sure the answer lies in there somewhere.

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Reviewer:

Valerie

Reviewed: Jan. 26, 2013

Sweet Southern Sunshine - this is fantastic!

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Reviewer:

CFOSTER

Cooking Level: Expert

Reviewed: Dec. 29, 2012

I was sure when I saw this. I had alot of the ingredients already. So, I tried this for a christmas eve shrimp appitizer. Was pleasantly surprised how good it was. I will put this sauce on all seafood dips, sandwiches or just as a sauce over. IT WAS REALLY GOOD. WORTH THE TRY : )

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Reviewer:

DonnaT

Reviewed: Dec. 24, 2012

Followed the recipe but be careful if you use the green olives. They can overpower the other flavors. Used Dijon and tone ground mustard

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Reviewer:

MILTONBOY

Cooking Level: Expert

Living In: Union, New Jersey, USA

Reviewed: Oct. 27, 2012

Made this to go with crab cakes tonight, excellent! This will be a regular at my house. Did change a few, no capers, didn't have any, and Dijon mustard as I didn't have the other kind. Oh and I didn't add any salt. Otherwise made as directed and per another review I did it all in the food processor.

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Reviewer:

MemaG

Cooking Level: Expert

Home Town: Portage, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 23, 2012

Made this tonight for Panko-crusted crabcakes, absolutely delish!!! Made a few changes based on heat preference & ingredients I did or didn't have on hand...omitted olives & capers, added sautéed minced red bell pepper & minced celery, cut the chili sauce in half, only did 1 dash of hot sauce & did half mayo half plain yogurt. Did salt to taste instead of just adding a certain amount.

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Reviewer:

GatorGirl25

Cooking Level: Intermediate

Reviewed: Oct. 8, 2012

This is a wonderful recipe! I prepared it as written, leaving out only the olives since I didn't have any. I served it with Chef John's Crab Cakes, also from this site. Couldn't have been any better! My daughter liked it so much, she ate it on a hamburger!

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Reviewer:

SFurbee

Cooking Level: Expert

Living In: Senoia, Georgia, USA

Reviewed: Oct. 3, 2012

Made this as shown and it is perfect for shrimp cocktail or something similar. Tried it on the crab cakes and although it was good I just thought it over powered the crab cake a bit

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Reviewer:

Deeann3860

Reviewed: Sep. 20, 2012

If You know Remoulade Sauce this is it. I followed the recipe exactly. I made a double batch because I knew I would want more throughout the week. I'm in the food business. My clients are the best chefs in the Metro Atlanta Area. I eat alot of food and cook lots of food. I also like to fish. I caught a 10# flat head catfish last weekend at the lake. Flat Heads are the best eating catfish. I thought I need to make this special. So I searched up a new Remoulade Sauce. Trust Me, this recipe is the real deal. I have searched this website for recipe ideas for years. I have never posted a review_ I know I should post my opinion, maybe I'm lazy. I felt compeled to post a review after preparing this recipe. It was that good. Better than the recipe I have been using for 30 years-I grew up on the Gulf Coast. The great thing about Remoulade Sauce is it's versatile, sandwich spreads, salad dressing, tomatoes and onions. My adult kids love it. I'll stop here. This is good

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