RéMOULADE
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin's Cajun shrimp boil. It's also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.
Provided by Samin Nosrat
Categories condiments
Time 5m
Yield About 3 1/2 cups
Number Of Ingredients 10
Steps:
- Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 418 milligrams, Sugar 1 gram, TransFat 0 grams
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Jaime Garner
[email protected]This sauce is a bit too bland for my taste. I think it would be better if it was made with more herbs and spices.
Sksahin Official14
[email protected]I love the versatility of this rémoulade sauce. I've used it on fish, shrimp, chicken, and even vegetables. It's always a hit!
Khurram Baloch.SMPoultry
[email protected]This rémoulade sauce is a great make-ahead sauce. I always have a jar of it in my fridge for when I need a quick and easy sauce for grilled fish or chicken.
Jean Fermier
[email protected]This sauce is a bit too spicy for my taste. I think it would be better if it was made with less cayenne pepper.
Mohsian Khan
[email protected]This rémoulade sauce is a great way to add flavor to a simple dish. I love it on grilled fish or chicken.
Savage World
[email protected]I've never had rémoulade sauce before, but I'm definitely a fan now! This sauce is so creamy and flavorful. I can't wait to try it on other dishes.
Janelle Paul
[email protected]This rémoulade sauce is a bit too heavy for my taste. I think it would be better if it was made with a lighter oil, like olive oil.
FOMIRO GAMER
[email protected]This sauce is so easy to make and it's so versatile. I've used it on fish, shrimp, and even chicken. It's always a hit!
Mohammed Bouterbiat
[email protected]This rémoulade sauce is delicious! I love the combination of flavors and textures. It's the perfect addition to any seafood dish.
Stephanie Birge
[email protected]This sauce was a bit too tangy for my taste, but I think that's because I used more lemon juice than the recipe called for. Next time, I'll use less lemon juice and see how it turns out.
Abdul Ghafor Abdul Ghafor
[email protected]I've made this rémoulade sauce several times now, and it's always a crowd-pleaser. It's so easy to make and it adds a delicious touch to any dish.
Md Ruhan
[email protected]This rémoulade sauce was a hit at my last party! It was creamy, tangy, and flavorful, and it went perfectly with the fried shrimp and vegetables I served it with.