The earliest recorded mention of remoulade in print comes from the "Oxford Companion to Food," which was published in the 1600s, and described early versions of the sauce as more of a flavorful ...
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Cajun Remoulade
Mayonnaise- The creamy base of the remoulade.You can use storebought or make your own with olive oil and egg yolks. Worcestershire Sauce-Deepens the flavor of the remoulade.If you don't have it on ...
Just before serving, transfer the cold beans to a large bowl, stir in the rémoulade sauce, and season with lemon juice and crunchy salt. (Published 2016) ...
S&D waitpersons are accomplished in the art of table-made remoulade and spicy cocktail ... light on the hot sauce, a splash of soy. However you want it, that's how they're going to make it.
Andi Oliver fills hers with deep-fried lobster in a light crisp batter. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.