Remoulade Sauce

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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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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.

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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!

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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!

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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.

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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!

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We used it on Baked Tilapia and it was Excellent!

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It is so easy to make, especially in my VitaMix blender. The flavors are terrific!!

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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.

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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!