Remoulade sauce is originally from France, but has been adapted in Louisiana to become a staple that is paired with so many ...

Let the sauce chill for at least an hour before serving. This helps the flavors meld together and develop a deeper taste. If you can, make it a day ahead—remoulade only gets better with time!

S&D waitpersons are accomplished in the art of table-made remoulade and ... 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) ...

However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich. To make the remoulade, mix the ...