Remoulade Sauce
Show: The Essence of Emeril
Episode: Mustard
Rate This RecipeRead users' reviews (29)
- Recipe categories: Meat, Vegetables, Celery,
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Average Rating:
Total Reviews: 29
Showing 11-20 of 29
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By JavaJo24
TX
on February 20, 2011
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Super easy and incredibly yummy! My husband and I absolutely loved it. I have made it twice to have with seafood. I didn't have celery on hand so it was omitted but it was simply awesome! This will be a frequent repeat in our home.
By alreed
Los Angeles, CA
on January 24, 2011
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I have also made this sauce with crab cakes numerous times and it is SO delicious! My husband loves when I make it and spreads the leftover sauce on his sandwiches, hot dogs, burgers, you name it, for days! For creole flavors, Emeril never lets me down!
By Boopster
Missouri
on December 31, 2010
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I have made this recipe multiple times. I LOVE this sauce. I usually kick up the heat though, because we love it spicy. I have served it mostly with crabcakes, but it is so good with shrimp, also! Thanks, Emeril, for this wonderful, spicy, tasty, oh-so-good remoulade!
By cas0307_11072306
XX, MA
on December 30, 2010
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I made this as a sauce to go over crab cakes...it was delicious! I used dijon mustard instead and added creole seasoning. I will definitely make it again.
By burr454
on November 08, 2010
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I made this to go with Blackened Redfish and everyone loved the fish but said the sauce was what made the dish. My wife now prefers this over tarter sauce for all seafood! I can see now I will be making it regularly form now on. Thanks Emeril for a great recipe!
By jiffyjoe_12301459
Katy, 83
on June 20, 2010
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We used it on Baked Tilapia and it was Excellent!
By caitlin_hsu_7900599
LA PALMA, CA
on May 29, 2010
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It is so easy to make, especially in my VitaMix blender. The flavors are terrific!!
By marybethbamberg...
Montgomery, AL
on April 18, 2010
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Served this sauce wtih broiled shrimp, Paula Deen's garlic cheese grits, a spinach salad, and crusty French bread - crowd pleaser!!! Sauce is great thinned out with a bit of water or olive oil and used as a salad dressing.
By edoggett_12773261
Waxhaw, 73
on March 29, 2010
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I made this yummy classic Louisiana sauce and my 77 year old Louisiana native Mother said "It's as good as any remoulade sauce I've ever had". Nuf said!
By Bite Around the...
Hollywood, FL
on January 27, 2010
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Thank you, Emeril, for this great remoulade recipe. This is such a flavorful sauce with so much going on, yet it's not overpowering to the palate. I prepared it tonight for some burgers I'm making tomorrow and I can't wait to try the final product!