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Best Remoulade sauce ever! Used it with a fried green tomato pie. Yum!
Yes, I made it. After I put in a Creole sesoning, it was a tad bit too salty for me. I would definitely reduce the Creole seasoning AND if you do choose to use it, make sure the main ingredient is not salt. PS: I actually made to put on steak….it should be fine for that!
Sorry to hear this was on the salty side. I’ve found Creole seasoning varies so much from brands to brands. Some are very salty!
Wondering how this would be on steak? Thanks
Oh man, I am a huge fan or remoulade and can think of few things it’s *not* good on. Try it on steak and let us know what you think! (I bet it would be nice on a steak sandwich!)
what are the Nutritional value
Hi, Rich! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Very easy to make and taste was delicious! Exactly what I was wanting for my homemade crab cakes! I would recommend to make ahead of time to let flavors meld. Was even better next day! Thank you for sharing
Easy and Exactly what I was hoping for! Thank you so much for sharing .
Fabulous mix of everything I love in sauces or dressings!!!
Added a little Worcester Sauce and Capers.. FABULOUS!!!!
I’m so glad you liked the remoulade Carrie, love the additions!
Perfect recipe! My first time making remoulade, and this is exactly what I was looking for to slather on my shrimp po’boy. Super easy, and I had each ingredient on hand.
Excellent sauce, everyone liked it. I only used 2 heap TBS mustard and added 2 heap TBS catsup though. Also used 1 TBS zatarans creole seasoning. Will absolutely make again, goes well on lots of things besides the shrimp I originally made it for.
Not understanding why some are saying only store for a week? Every ingredient the recipe calls for is good refrigerated for much,much longer ??
Hi, Tom! I’m so glad you liked the sauce and found many ways to use it! It’s one of my favorites as well!
I suspect it’s because once you scoop this and that ingredient out, mix it up, expose it to whatever is in the air that day, etc., there’s a potential for contamination. Also, there’s no telling how fresh the actual ingredients you used may be. And there’s not enough salt, sugar, or acid in it to keep it relatively preserved.
If you kept it longer than a week, would it still be ok? Maybe, and I may not throw it out on day 7 if I’m going to have some on my crab cakes on day 8. I just wouldn’t make it in quantities that I don’t expect to consume in a few days. If I want more later, I can just whip up a fresh batch without too much trouble.
For a quick remoulade, this turned out quite well. We felt the mustard was a bit too dominant, so will reduce that some in the future. We also felt it was a bit too salty so I will probably use the “More Spice” version of Tony’s in the future to keep the flavor without as much salt.Because of a mis-read of the recipe, I used slightly more mayo than called for, and intentionally more horseradish, and used hot Thai chili pickle juice because that is what I had. Will make again!
Just wondering how long this could hold up in the refrigerator?
Hi, Amber! This should keep for about a week in the fridge. Enjoy!
Wonderful! The pickle juice was unexpected, but the sauce yummy with crab cakes and salmon the next day. Definitely my go to.
I’ve made this a couple times and love it – great taste and I had all the ingredients in my pantry
We live in the Pacific Northwest where I’m from, but my husband was born and raised in Louisiana and we both get “homesick” for down there. When we get there the once or twice a year we do, I pay attention to the foodie details so I can recreate them at home. I’ve made several remoulade sauces in the past and they have all been good in their own way, but I was looking for something quick so I could throw together a shrimp salad. This sauce was really great! As was mentioned in a reply to one of the reviews, a recipe is often a guide. I throw things together a lot so I made this with a couple of minor ch
This is the best remoulade I’ve ever tasted. Not a huge pickle fan, but I must admit that small amount of pickle juice really made it. Only tweak was I didn’t have Creole mustard so substituted Dijon with a little Worcestershire (what did we ever do before Google?).
Made this originally for shrimp po’ boys but the leftover was great on burgers.
Thanks for my go-to remoulade, I’ll make this again and again.
Do not use that much mustard. Half of what the recipe calls is better.
Served this with breaded and fried catfish, fantastic!!! Thank you so much for this recipe
We really liked this! I did have to make a few changes just due to what I had on hand, but what I came out with was really great!
Quick and easy to make, and everyone loves it.