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    You are in: Home / Recipes / Remoulade Sauce Recipe
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    Remoulade Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Bev's Note:

    Paul Prudhome recipe. -- This recipe was originally posted by a former Zaar member.

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    Units: US | Metric


    1. 1
      With motor running in food processor or blender, add ingredients one at a time until well mixed and lemon rind is finely chopped.
    2. 2
      Chill in refrigerator overnight.

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    Ratings & Reviews:

    • on July 18, 2007


      excellent sauce with Shrimp Burgers.I did take out the creole mustard though

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    • on March 19, 2007


      Wow! I, who always cry for more flavor, found this sauce VERY flavorsome indeed. I made it to the letter, and I'll tell you, a little goes a long way. Will only get better over few days in the fridge. I only gave 4 stars, because I felt the horseradish pushed itself through more than it should have. I would use a little less, next time, I think. What a whimp I am, after all!

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    • on November 28, 2006


      Oh man this this is delicious! I made this to serve as a dipping sauce for Crab Cakes (#8696) to take to a work function, and it was a huge hit. It's great for dipping, and it's good mixed with mayonaise for a spicy kick to a sandwhich. The list of ingredients is a little strange and intimidating (actually, I just realized I left out the bay leaf), but don't let that put you off - this stuff is awesome.

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    Read All Reviews (8)


    Nutritional Facts for Remoulade Sauce

    Serving Size: 1 (405 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 268.2
    Calories from Fat 135
    Total Fat 15.1 g
    Saturated Fat 2.1 g
    Cholesterol 10.1 mg
    Sodium 2835.7 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 6.1 g
    Sugars 15.1 g
    Protein 4.6 g

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