This is the best remoulade I've ever had. I've made this recipe 5x or so and it's always a big hit with some grilled shrimp! I sub Dijon for the Creole mustard and skip the olives and capers. I also eyeball the ingredients and taste as I mix. Once you get the right blend and it's almost spicy enough it's good to go. Put it in the fridge for a couple hours the heat will increase 2-4x. Mmmm! Whenever possible I make it the day before needed to allow more time for the flavors to blend and the spice to really come out.
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This is the best remoulade I've ever had. I've made this recipe 5x or so and it's always a big...