Rémoulade

Very good, but I would add that if you or your guests don’t like spicy food, might want to cut down on the cayanne a bit. This is pretty spicy as is written.

This is delicious but making 1/4 of the recipe for crab cakes still gave me leftovers for sandwiches or a shrimp dip. Grate/chop very finely, add zest of lemon, a pinch of Cajun or Creole seasoning if you have it. Fat Tuesday!

Real good. Added zest of lemon and juice of half a lemon.

Subbed vegan mayo & used as a dip for steamed artichokes—so good!!!!!

Very tasty - recommend using homemade mayo instead of store bought

I used Duke’s mayonnaise, Dijon mustard and cornichons.

Made exactly half this recipe and generously drizzled this delicious remoulade over baked-off frozen Phillips mini crab cakes on a bed of romaine and maque choux. Perfect

Thanks to all of the helpful and interesting suggestions. I made this as written and then added a little ketchup, some capers, some tarragon and a little extra parsley. It’s very good and was lovely on the Baltimore style crab cakes. I’m not sure if this qualifies as remoulade but it’s a very tasty sauce.

This is the remoulade I’ve been searching for. Leave it to Samin. Perfectly seasoned. NO KETCHUP. All the ingredients already in my pantry.

This makes a lovely white remoulade. It's delicious on boiled shrimp and as a dressing for a shrimp salad with lettuce, tomatoes, and if you have some black olives, even better. Could add a few boiled egg slices and croutons over butter lettuce or maybe red leaf. It's quick, easy, tasty and doesn't even require you to clean the mayo out of your blender ... just dice the veggies fine. Other than using the sauce in a shrimp salad we made it as written, only substituting cilantro for parsley.

Really good. Did half recipe, more than enough for 6 servings of Cajun shrimp boil recipe. No notes, other than a squirt of ketchup, cause it was too Mayo white, and needed at least a pink/ red for real remoulade.

This remoulade is delicious!! I used creole mustard which gave the sauce the pink color others are looking for. Since the creole mustard is a bit spicy, I omitted the horseradish and cayenne. It was perfect with the hot sauce - just the right amount of heat for the crab cakes I served this with. Everyone loved this sauce!

I was out of mayo, so I used Mark Bittman's recipe to make my own. This was amazing!! Sadly, I totally forgot to serve it with the Cajun Shrimp Boil! Aargh! I'll need to use it for leftovers.

Made half a recipe as suggested for home cooking. I added 1 tsp ketchup, as some others suggested and because most remoulades I've seen look pinkish. Love the zip, but just a tad too hot for my taste even after halving the ¼ cup prepared horseradish to ⅛ cup (maybe next time a scant ⅛ cup). I used it as a spread on a steak sandwich. Divine!

I made 1/2 recipe and added 2 tablespoons of ketchup because we like it that way. My husband was very happy.