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Remoulade Sauce Recipe

Remoulade Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on October 06, 2009

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    I added some anchovy paste, chopped capers and green olives and liked it better after it sat overnight.

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  • on August 30, 2009

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    This is perfect over corn fritters but is also absolutely AMAZING as a salad dressing! Leftovers are a wonderful thing especially when you get creative with them! :-

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  • on November 29, 2008

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    I made this to use as a dipping sauce for Artichoke Fritters. It was FANTASTIC and most of my guests asked for the recipe. You can't miss with this recipe and it will certainly put your dish OVER THE TOP. BAM!!!

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  • on September 18, 2008

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    I made this to go with some crab cakes. It is DELICIOUS! Just the right amount of garlic, spice, tang. Perfect sauce for crab cakes without overpowering. Packed full of flavor!! I did use only 5Tb of mustard; 3 yellow, 2 ingelhoffer stone ground. Note: it does make a good amount so I'm going to try and freeze some in ice cube trays.

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  • on December 19, 2007

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    I made this to go with my crab cakes. It was so easy to make, but I only added a total of 5 tbsp mustard, and that was plenty! This sauce got raves, and several people asked for the recipe. Delicious, and so easy to make, too!

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  • on September 27, 2007

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    So much flavor..better if you make in the morning for an evening dish. Will make again!

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  • on February 24, 2007

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    This recipe made for a tasty accompaniment both to the crab I boiled, and the shrimp I sauteed. The combination of sweet and spicy is great on the tongue, and my family agreed.

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  • on June 10, 2006

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    Fix this sauce to serve with crab cakes..wonderful! Crab cakes are great on their own, but this really sent them over the top..

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  • on February 15, 2005

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    I made this sauce to go over my crab cakes. It is super easy to make and tastes great.

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