Spicy rémoulade from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    Made a half recipe of this to put on some grilled oysters. I did not have fresh dill, and added a bit of dried dill. I also did not add any additional salt. Aside from those changes, I first made the recipe as directed. After it was completed, the taste of store-bought mayonnaise was far too prevalent for my taste (I think it would have been fine with homemade mayonnaise). So I upped the amounts of every other ingredient. By upping the other ingredients, I essentially just decreased the mayo. After this adjustment, the sauce was delicious, and perfect for the grilled oysters. We used the leftover remoulade on hamburgers a couple nights later, and it added a delicious punch!

  • Breadcrumbs on July 02, 2012

    p. 416 - Fantastic! My new 'go-to' spicy remoulade recipe. Reminds us of our fave from the old Riverside in Lewiston NY. Omitting the dill does the trick and the use of Harissa is brilliant - adds just the right amount of heat. Wonderful recipe, so glad to have discovered this. Made it as a component of the Remoulade Salmon on the Grill recipe (p. 161 of this book) - another great recipe.

  • Rita on February 07, 2012

    We alternate among tartar sauce, Moonen's Green Tartar Sauce, and this Spicy Remoulade. All excellent, as is his Chesapeake Seasoning, which resembles Old Bay, but is salt-free (I prefer to salt the food to our taste, and then add as much or little seasoning as I want.

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