Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans

162
COOKINCOWGIRLS 23

"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 servings 359 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  • 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.

Reviews

162
  1. 200 Ratings

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Most helpful

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 ...

Most helpful critical

This was very good, after I fixed it up some, there was waay too much Creole mustard. And I even put the right amount in, I had to add sugar, more mayo, and some garlic powder, just to prevent t...

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...

Leave out the green olives and salt for a perfect Remoulade that's terrific with any seafood dish. Thanks for sharing. I'm not sure what other reviewers meant by this being a difficult or time-c...

Thought this recipe called for a bit too many ingredients, but I followed it exactly and it was definitely worth the effort. Very tasty indeed! I used it on crab cakes and it was much better tha...

I've made this recipe several times now and while it is alot of work to put together, the end result is well worth it. My only gripe would be that it has somewhat of a bitter taste to it (I thi...

This was very good, after I fixed it up some, there was waay too much Creole mustard. And I even put the right amount in, I had to add sugar, more mayo, and some garlic powder, just to prevent t...

Made this last night with "Lori's Famous Crab Cakes" and what a combination. My husband said this sauce was better than any restaurants'. I couldn't find any creole mustard or seasoning so I u...

Thanks for the great recipe! I left out the green olives because I didn't have any on hand. I also substituted a little jalapeno for the capers. Even without the capers and the olives, I disc...