Rémoulade sauce from Jubilee: Recipes from Two Centuries of African-American Cooking (page 44) by Toni Tipton-Martin

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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

  • Eat Your Books

    Must be refrigerated 1 hour.

  • Babycarrot on April 12, 2023

    Definitely did not refrigerate for an hour before digging in. Super delicious. Didn’t have creole mustard so used spicy brown instead. I’m a mustard lover so didn’t find it too mustardy. I agree that you could halve the recipe but would also happily eat this sauce on other fish/seafood. Also did not have parsley and it was still good!

  • anya_sf on February 20, 2023

    Lacking Creole mustard, I used half English (yellow), half whole grain Dijon, but found the sauce too mustardy. After adding extra mayonnaise and lemon juice, I was happy with the flavor. Half recipe was plenty for the salmon croquettes.

  • chawkins on June 13, 2022

    Delicious, went well with the salmon croquettes. However, half a recipe of this was enough for a whole recipe of the croquettes. I did not have creole mustard, so just use Dijon and added a bit of Cajun seasoning and a bit of horseradish.

  • hirsheys on August 30, 2021

    Absolutely delicious. I used coarse dijon mustard, since I didn't have creole. Otherwise made as written.

  • Lepa on June 23, 2020

    This is delicious sauce. We ate it with the salmon croquettes. The ingredients are very similar to the potato salad so I wouldn't recommend eating them together because it's a bit much as a combination. I didn't have creole mustard so I used a stone ground/dijon blend and it was perfect.

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