Indeed. Store the Louisiana remoulade sauce covered tightly in the fridge for up to one week. As it ages, the sauce thins. So, give it a good stir to revive the body and consistency of the sauce ...

A Southern Classic with Heat and Zing If you’ve ever had a po’boy in Louisiana, dipped shrimp into a mystery sauce and thought “what is this magic?” — odds are, it was remoulade. This Tangy New ...

In short, remoulade is a great topping for almost any type of meat, vegetable or salad. The end result is well worth the time it takes to stir up a batch of this guilt-free sauce.

With the motor still running, slowly drizzle in ¼ cup First Cold Pressed Olive Oil. Refrigerate overnight. **For this recipe, Chef Nino blackened a fish filet to go with his remoulade sauce.

you could add these to the fritter mixture as well. Make them small and serve them as appetizers. Or, make them larger and they can be an entree. We made a simple white remoulade sauce to go on ...

topped with well-seasoned shrimp and a generous portion of that remoulade. Sharing the plate are deviled eggs and guacamole, which provide a creamy counterbalance to that assertive sauce ...

They served it over stuffed eggs, but like any remoulade, there are dozens of other uses. Maylie's Remoulade Sauce Makes about ... stir all ingredients until well blended.

But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. Served with an easy-to-make tangy remoulade sauce, in true Southern style ...