By Remoulader on April 08, 2004
Photo by gailanng
Photo by gailanng
"Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried."
Serving Size: 1 (578 g)
Servings Per Recipe: 1
"Just wonderful, Remoulader! I made it to serve with dinner tomorrow nght. But after letting it chill a couple of hours and then tasting it, there was no way I could wait that long! Made sandwiches with nothing but squishy-soft bread, a little mayo, thick slices of home-grown tomatoes and a generous amount of the sauce. Heavenly! Although my family is really into spicy foods, I decided to be a little conservative and start out with just a tsp. of cayenne. Just as I suspected, the result could only be called "mild" if a Cajun was defining the term. lol We thought it was the perfect amount of heat for a sandwich spread or any other cold dish, like Shrimp Remoulade. I'm going to add a little more when serving with fried shrimp or crabcakes. But I think anyone with more sensitive tastebuds should cut way back on the cayenne initially and add more cautiously. Thanks again for sharing this recipe! It's going straight into our cookbook of family favorites."
"This recipe was easy to make and delicious! I used old bay instead of celery salt like the one review said and this sauce is better than the ones i've had in restaurants! Thanks for a perfect condiment with seafood!"
"Such a great recipe. I was out of Creole Mustard so I used Recipe 38148 http://www.food.com/recipe/creole-mustard-38148. It turned out perfect. Thanks for a great simple recipe."
"I have made this approx. 20 times, each time topped on grilled Bacon Wrapped Collosal Shrimp. Have served at beach in mexico, tailgating, large family gatherings, and private dinners. Every time, the response is "Oh My God." The sauce is off the charts! Works well to substitute Old Bay Seasoning in place of celery salt."
"delish! I put that s&*! on everything ;) !"
"This sauce is so good that licked the spatulas when I transferred it from mixing bowl, to serving bowl, and to storage bowl. I served the sauce with crab cakes and it was excellent. I have tried tons of recipes and this is exactly what I wanted, a smooth sauce without chunks of celery, etc. I had to use True Lemon crystals and plain tomato sauce as substitutions and it was still great. It seemed a little thick for my taste, so I thinned it out with a little pinot grigio. I served the sauce immediately. I can't even imagine how good the leftover will be after sitting in the fridge for a while. Thanks!"
"Excellent! I used 2 tsp of cayenne and it's perfect for the majority of my family. I could kick it up a notch for myself but I'll do that on my own plate. This is going to be perfect for my soft shell crabs tonight and I can't wait to use it on fried green tomatoes! Thanx so much!"
"More...I want more! You make me want to shout, put my hands up and shout! Happy Father's Day! [My 2000th review! Proves my daily obsession with food.]"
"Great Recipe. Very easy and quick to make and it tastes great! I did not even add the parsley or garlic and the sauce was still wonderful. Served it with crab cakes."
"This was excellent Remoulade Sauce. I served this with shrimp. We really enjoyed it. Will use this a lot. Thanks for posting this recipe."
"Excellent. I used roasted garlic, a very coarse ground mustard and smoked paprika. I used a bit more worcestershire than called for. Serving with boiled shrimp. It's a keeper, thanks for the recipe."
"This is fantastic sauce!!! I used cutting celery leaves in place of the celery salt. I added some sea salt and added some white pepper. We all really loved this sauce! Thank you for sharing! You will chuckle... but I used this on my Creole Shrimp and Sweet Pea Pasta Salad with my little changes. What a hit it was and will continue to be! Always, Jelly :)"
"Just tried this and it is delicious!"
"Perfect! I put this in a sammie with a chicken breast sandwich with taleggio, avocado, grilled red onions, bibb lettuce and sourdough bread. Just like Sel de la Terre, in Boston."
"Perfect, wouldnâ€™t change a thing! Iâ€™m a wimp and only used 1 teaspoon of cayenne. Served as a dip to cold cooked shrimp."
"I experimented with several cajun remoulade recipes before I found this one. It is perfect! I put it on a cajun steamed shrimp wrap with cranberry/orange relish to dip in. The greatest thing I have ever tasted!"
"WooHoo!! I made this to go with some shrimp po' boys. Dang it's good!! Quick, easy and very tasty-- My favorite combination!!! Thanks Remoulader!"
"Great recipe!!! Have made 3 x in the past 2 weeks. Served with cajun smoked salmon and scallops. Everyone reved about the sauce. It is rather spicy so as the recipe instructs, add the cayenne pepper last to taste."
"Excellent recipe! Thanks so much. Served with crabcakes at a function I catered. They dipped everything in it, except the chocolate truffles - phew!"
"Great recipe! My husband and father-in-law are Cajun and they LOVED this sauce. Very good with crab cakes and salmon!"