8 Reviews

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

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Chef DC on the rise July 18, 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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rosslare March 19, 2007

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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dividend November 28, 2006

Very good! will use it again.....

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cher kennedy December 18, 2005

I loved this. I have to confess, this was a lot stronger tasting than I thought it would be and I was concerned that my family would find it too spicy, but I was wrong and they loved it. It did get even better - subtler, more interesting - after refrigeration overnight. Had it with fried catfish last night and will use it instead of hollandaise with the artichokes I am planning to make on Sunday. It will probably also be used for sandwiches with tonight's leftover roast chicken. Great recipe.

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Sudie February 19, 2005

Absolutely wonderful! I made the sauce to go with Shrimp po'boy sandwiches and it was an absolute hit. Didn't change a thing. The flavor was absolutely perfect. DH said this is now his favorite sandwich. Thanks Mean!

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Just Cher February 13, 2005

I'm impressed, you substituted mayo for the egg yolks and oil, which is the same thing anyway without the worry of raw egg. It is an excellent sauce for seafood or chicken. I have Pual Prudhomme's Louisiana Kitchen cookbook, he is an excellent Cajun chef. I will make this version next time to reduce the risk of eating raw egg. Again, I am impressed with the mayo substitute

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Chipfo January 14, 2005

I had a sauce like this with my crab cakes at a fancy place in New York City. This sounded close to what I thought I had tasted. Next time I will add less lemon since it is a strong flavor in this recipe. Very good, though, and added that extra pizzazz I was looking for.

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Michele7 June 25, 2003
Remoulade Sauce