A spicy remoulade sauce made with Creole mustard, chilli sauce and hot sauce. Serve with crab, salmon, prawns or lobster.
Delicious. - 05 Sep 2010
Something else. Made a vegan version with egg free mayo instead. - 05 Sep 2010
What a wonderful blend of flavors! This recipe has a lot of flavors going on, so it can easily be tinkered with to suit individual tastes. For instance, hubby can't deal with "hot and spicy" so unfortunately I had to leave the hot sauce out. No matter--since I used brown mustard rather than Creole, I added a little Cajun seasoning, and that really gave this a boost of flavor to make up for not using the hot sauce. A teaspoon of salt seemed an awful lot to me so I used 1/2 tsp. and it was plenty salty enough. Unlike some others, I did use both the olives as well as the capers, the combination of which was a real flavor sensation! This was just perfect to serve with "Perfect Crab Cakes with Green Onions," also from this site. - 21 Sep 2008 (Review from Allrecipes US | Canada)