Cajun Remoulade Sauce

From: Dirty Bird

On Nov 14, 2008

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.

From: Wok With You!

On Apr 14, 2008

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.

From: Doc's Mom

On Aug 24, 2007

Perfect, wouldn’t change a thing! I’m a wimp and only used 1 teaspoon of cayenne. Served as a dip to cold cooked shrimp.

From: highcotton

On Jul 26, 2008

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.