Growing up in the South, shrimp remoulade was a staple at family gatherings and summer barbecues. The combination of tender shrimp and a zesty, creamy sauce always brought a burst of flavor that ...

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.

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) ...

This remoulade recipe is the perfect way to use celeriac. It's great as a starter with charcuterie or smoked fish. Place the celeriac strips into a bowl along with the lemon and juice and toss to ...

2. In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper. 3. Light a grill or preheat a ...

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.