Remoulade Sauce a la New Orleans Recipe
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Remoulade Sauce a la New Orleans

By: COOKINCOWGIRLS 
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (123)

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 tablespoons Creole mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Louisiana-style hot sauce, or to taste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 4 medium scallions, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped green olives
  • 2 tablespoons minced celery
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon capers, chopped (optional)

Directions

  1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 37.3g | Cholesterol: 14mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 21, 2008 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
What a wonderful blend of flavors! This recipe has a lot of flavors going on, so it can easily...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 21, 2011 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
In a word - "awesome"! Yes, for the long list of ingredients it looks like a lot of work for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 19, 2006 by ShannonS   view full review
Soooo gooood!! I eye-balled most of the ingredients, used regular mustard and some creole...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 31, 2007 by MAGGIE MCGUIRE   view full review
Leave out the green olives and salt for a perfect Remoulade that's terrific with any seafood...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 24, 2006 by Renee Ridgeway   view full review
Thought this recipe called for a bit too many ingredients, but I followed it exactly and it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 8, 2007 by bigelog   view full review
I've made this recipe several times now and while it is alot of work to put together, the end...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 8, 2007 by sam   view full review
Made this last night with "Lori's Famous Crab Cakes" and what a combination. My husband said...
The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 31, 2006 by mishee   view full review
This was very good, after I fixed it up some, there was waay too much Creole mustard. And I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 29, 2006 by AHI   view full review
I loved it so much I'm going to start keeping it on hand... so worth every single ingredient. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 18, 2007 by Jackpot   view full review
Thanks for the great recipe! I left out the green olives because I didn't have any on hand. ...

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