Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans

159
COOKINCOWGIRLS 21

"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."

Ingredients

20 m {{adjustedServings}} servings 359 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

159
  1. 195 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

What a wonderful blend of flavors! This recipe has a lot of flavors going on, so it can easily be tinkered with to suit individual tastes. For instance, hubby can't deal with "hot and spicy" so ...

In a word - "awesome"! Yes, for the long list of ingredients it looks like a lot of work for not a lot of pay off, but trust me you'll be glad you tried this especially if you're having really g...

Soooo gooood!! I eye-balled most of the ingredients, used regular mustard and some creole seasoning instead of creole mustard, bottled lemon juice, no salt and after tasting it, thought it need...