Spicy remoulade

    20 min

    A spicy remoulade sauce made with Creole mustard, chilli sauce and hot sauce. Serve with crab, salmon, prawns or lobster.

    195 people made this

    Serves: 6 

    • 250ml mayonnaise
    • 4 tablespoons chilli sauce
    • 2 tablespoons spicy mustard
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon hot sauce, such as Tabasco or to taste
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon Worcestershire sauce
    • 4 medium spring onions, chopped
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped green olives
    • 2 tablespoons finely chopped celery
    • 1 clove garlic, finely chopped
    • 1/2 teaspoon chilli powder
    • 1 teaspoon salt or to taste
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon capers, chopped

    Prep:20min  ›  Ready in:20min 

    1. Mix together mayonnaise, chilli sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce. Stir in spring onions, parsley, olives, celery, capers and garlic. Season with chilli powder, salt and pepper. Cover and refrigerate.

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    Reviews in English (196)


    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)

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