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Remoulade This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. —Lauren Knoelke, Des Moines, IowaTotal Time: 10 mins.

Nov 21,  · First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with /5(3).

May 18,  · Cayenne Condiment/Spread Garlic herb Lemon Juice Mayonnaise Mustard Oregano Paprika pickle Remoulade Sauce Green Onion Scallion Shallot Spice Tomato Paste Thyme More from Bon Appétit recipe Servings: 1.

Remoulade is a mayonnaise-based sauce of French origin often served with seafood. It can contain pickles, anchovies, and capers, and frequently features horseradish. It's popular featured in Louisiana cuisine, and a New Orleans-style remoulade sometimes contains chopped hard-boiled eggs.

Apr 01,  · Remoulade is a great substitute for tartar sauce. This is a great substitute for tartar sauce/4(28).

Jun 24,  · Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper/5().

Jun 01,  · Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayo, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own/5(3).

Mar 01,  · Directions Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.5/5(2).