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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

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  • on July 23, 2012

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    A treat with any seafood! I reduced the oil and added capers. Magnifique!

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  • on July 01, 2012

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    Excellent! Perfect! Wonderful! I made this tonight to go with Cajun Grilled Shrimp for dinner. The only change I made was to use Dijon mustard instead of the Creole mustard. This is better than the Remoulade at a well renowned Cajun restaurant about 30 miles East of here. Thanks Emeril!

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  • on May 16, 2012

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    I made as instructed except used regular grainy mustard/what I had on hand. It was a big hit. I was looking for a remoulade sauce as a recipe I was making (fried rice cakes said to serve with remoulade sauce...but did not include a recipe for the sauce. Since this one was made of oil and not mayo like the others I was looking at it looked healthier.

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  • on April 09, 2012

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    Yum! Had this remoulade on tofu and wild rice cakes made with old bay seasoning. Wonderful!

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  • on March 29, 2012

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    Awesomesauce! Seriously. The one thing I didn't get is that there is no mayo in the recipe. All the other recipes I read called for mayo. I decided to replace the oil with mayo. I was afraid it would be overly mustard flavored, but it was spot on. I had this with deep fried salmon, and it was a perfect compliment. Will be making this again!

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  • on March 13, 2012

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    This sauce definitely MADE my homemade shrimp po boys! Didn't have creole mustard so I used regular whole grain mustard and added some hot sauce for a little extra kick. I also added some prepared mayo to thicken a bit, probably 1/4 cup. Really love that punch of the horseradish! And this recipe made quite a bit so I am looking forward to experimenting with using this on many other upcoming dishes! Yum!

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  • on February 25, 2012

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    This sauce is absolutely delicious. Just made it to serve with shrimp tomorrow. I cut the amount of vegetable oil in half as I wanted to cut the fat and it was still perfect!

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  • on February 19, 2012

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    I made it as dipping sauce for cold boiled shrimp for my Mardi Gras party last night. Everyone loved it. Made is as listed except adding about 1/2 cup prepared mayo at the end to give it a bit better consistency for dipping. Also made it 2 days in advance- no problem with that approach and the flavors melded well. It was excellent!

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  • on January 27, 2012

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    Very tasty

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  • on October 05, 2011

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    There are a lot of ingredients, but well worth it. I made the sauce to put on crab cakes, but I had to change my menu for the week to make more things that we could put it on!

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