36 Reviews of Remoulade Sauce

From: CoolMonday

On Feb 12, 2006

A wonderful addition to my crab cakes. Everyone loved this... I followed recipe exactly but cut in half. Thanks for a great recipe.

From: Kerriedoll

On Dec 1, 2007

Like the other commenter, I paired this with the Maryland crabcakes — bliss! I actually had all of this stuff already in my fridge, so that came in handy when I decided to make crabcakes but forgot to buy a jar of roumelade. I will be making it from scratch from now on. Thanks, Rita!

From: Tigerlillyblu

On Aug 21, 2007

Awesome remoulade sauce, I served it with Mrs. Duval's Crab Cakes 119650. Well loved by my guests Thank you for the posting.

From: PookeyLumLum

On Nov 19, 2007

Sheer perfection. This was a wonderful accompaniment to Maryland Crab Cakes. At first glance I thought the celery would be a bit odd in this as it just seemed too crunchy, maybe? Well, I minced it instead of chopping it. I sliced the scallions paper thin and it was just perfect this way. The crunchiness from the celery was perfect. I used Hellman's Mayonnaise, a French, grainy mustard that came in a clay pot, Lee and Perin's Worcestershire, Spanish paprika and Frank's Hot Sauce. It was tangy and a bit sweet and totally yummy. Oh yeah, the garlic cloves I used were relatively big, too. I use two outside cloves, which are always quite big. I'd say each one yielded a teaspoon of minced garlic. YUM! This recipe is fabulous and would be great on roasted veggies, too! The possibilites are endless. :D Thanks for the great recipe, Rita!

From: Chef Sveinbjorn

On Jul 29, 2007

This incredibly delicious sauce made my not-so-great first attempt at crab cakes a pretty decent meal after all. It was very easy to make. We had it on Butterfly Shrimp and it was marvelous! My wife wants to try it on Fish Tacos next. I will definitely make it again, and highly recommend it to everyone!!

From: Sharon123

On Mar 31, 2004

This was delicious with the tilapia fish we had tonight! Love the flavors and the textures. Thanks Rita!

From: adopt a greyhound

On Oct 25, 2009

I made one cup and it is wonderful. Served it with Cajun Shrimp Balls and DH said it was a party in your mouth.

From: *pink*

On Jun 16, 2009

Delicious sauce! It had a nice flavor and crunchy texture. I changed the servings to make a 1/2 cup since I was just using it on two po boy sandwiches. Turned out great! I did add just a touch of horseradish to give it some more kick! Great recipe! Thanks!

From: sydsmama

On Jan 24, 2008

Really great, just what I was looking for! I needed it for the calamari I bought at Costco. I didn't use scallions or celery and used dried parsley. Loved it, thank-you!

From: SLColman

On Nov 5, 2006

Yummy! And oh so easy! I loved this sauce, even though I didn't think it was exactly like a traditional "New Orleans" Remoulad.