I first tried remoulade sauce during a trip to New Orleans with some fried alligator at a little restaurant just off Bourbon street called Felix’s. It was FANTASTIC!!! I’ve been hooked on it ever since. Thanks for the video and recipe Mike!! 👍
Mike... BRO!!! PLEASE KEEP DOING THESE VIDEOS!! What makes you different is how concise and informative the information is. I love the "helpful hints" you add. My dad and I are big fans. Keep up the good work!! 🙌💪💯💯💯
I wasnt happy to see sriracha but when you added a proper Cajun hot sauce it actually made of sense (glad I kept watching instead of moving on). The Sriracha adds heat and a balance of sweet then the cajun hot sauce comes in to overwhelm the flavor profile of the Sriracha a bit so you get the best of both worlds without sacrificing the authentic flavor of the remoulade. Thanks for the recipe, using it on my shrimp po boys tonight here in California with the fresh gulf shrimp I ordered from New Orleans.
You are very welcome. I always encourage watching the whole thing because of all the tips and tricks I am sharing throughout each video. Glad you've enjoyed it!
Pretty sure that Remolade is French in origin, thus the Luisiana connection. That said, I do like the Danish variant, it's not very spicy, no, but it goes great with french fries. 😀
@@ChiliPepperMadnessthanks for your quick response. I did check out the bulgogi sauce on your website, and I can’t wait to try it. Another quick question, I’ve been looking for dried ramen noodle since it is much easier to store. Any good brand in mind to recommend?
This kind of reminds me of "Bitchin' Sauce", I find it at Costco. Its spicy and creamy. Although I think its somehow made out of almond milk base instead of mayo, and it didn't have the chopped peppers. This looks pretty good! I'll try it with some of those pickled jalapenos!
@@ChiliPepperMadness I made one today & thought, “this is missing something…” came directly to this video. Lol. I have a half pound of lobster meat left for a second roll. I’ll come back and follow up with the turnout. FINGERS CROSSED!!!!
Sure it is, Bun. It's mildly spicy, not really meant to induce a sweat or anything. Definitely not going to be hot at all for someone who gargles with Reapers, LOL. You can add in some superhots, though. =)
first of all the only reason i turned this on was to hear how to pronounce remoulade and second its the way he put the spoon in the sauce and then used his finger anyway for me dawg
It was the addition of habanero that had me smh. Louisiana style spice level measured by Scoville puts us in the neighborhood of Tabasco and Serrano, NOT habanero.
@@MeloniousThunk totally missed the point. Louisiana is the point not the heat of the peppers. I do not know if Tabasco is the father of the hot liquid, but it for sure is in the states. Most if not all other hot sauces stand on the platform built by Tabasco.
You can make a lighter version by substituting part of the mayo with either plain yogurt, Mexican crema, or American sour cream. If the mayo were removed it wouldn't really be Louisiana remoulade anymore, but feel free to adjust the recipe and make it your own!
What's your favorite seafood dish?
I first tried remoulade sauce during a trip to New Orleans with some fried alligator at a little restaurant just off Bourbon street called Felix’s. It was FANTASTIC!!! I’ve been hooked on it ever since. Thanks for the video and recipe Mike!! 👍
Good stuff! Yes, we love New Orleans. Been to Felix's many times. Love that town. So many great places to eat. =)
Mike... BRO!!! PLEASE KEEP DOING THESE VIDEOS!! What makes you different is how concise and informative the information is. I love the "helpful hints" you add. My dad and I are big fans. Keep up the good work!! 🙌💪💯💯💯
Thanks so much, Kevin! And Kevin's Dad! =)
Such simple decisions to feed the Chilie Heds and abilities too tone it down for others ! His Verde Sauce recipe Rules!
Thanks, Nicole! I sincerely appreciate it. =)
I wasnt happy to see sriracha but when you added a proper Cajun hot sauce it actually made of sense (glad I kept watching instead of moving on). The Sriracha adds heat and a balance of sweet then the cajun hot sauce comes in to overwhelm the flavor profile of the Sriracha a bit so you get the best of both worlds without sacrificing the authentic flavor of the remoulade. Thanks for the recipe, using it on my shrimp po boys tonight here in California with the fresh gulf shrimp I ordered from New Orleans.
You are very welcome. I always encourage watching the whole thing because of all the tips and tricks I am sharing throughout each video. Glad you've enjoyed it!
This looks really good I never heard of it until today
Great stuff!
Looks great! Excited to make it today
Hope you enjoy - let me know!
Bruh, me and my dad used this recipe as a dipping sauce for our Cajun shrimp and crab egg rolls and it was delicious! ❤
Amazing - enjoy!
Looks good.
Thanks!
This is true remolaude.....pay no attention to the vids that claim remoulaude is a danish dish....Cajun cooking at it's finest
Pretty sure that Remolade is French in origin, thus the Luisiana connection.
That said, I do like the Danish variant, it's not very spicy, no, but it goes great with french fries. 😀
There are different ways to make it for sure, with many variations, but this is my favorite way. =)
@@ChiliPepperMadness
And a fine way it is. 😁
It's ye olde creole flavor.
I love all your homemade sauces. I look forward to seeing the Korean bulgogi sauce in your future video. Keep up good work!
Thanks so much! I appreciate it. I do have Bulgogi sauce on the site, but need to get a video going. Soon, I hope! =)
@@ChiliPepperMadnessthanks for your quick response. I did check out the bulgogi sauce on your website, and I can’t wait to try it. Another quick question, I’ve been looking for dried ramen noodle since it is much easier to store. Any good brand in mind to recommend?
Sure thing. I don't have a specific brand that I buy. I grab noodles from an Asian store local to me. Lots of great noodles to choose from!
As a widow will this last in frig 1 week?
never had this sauce , wanna make it , what food is this sauce for ?
Great for fried foods, sandwiches, Po boys, so many!
Awesome!
Thank you! Cheers!
Hi Mike. Great recipe, really enjoyed with different seafood.. etc.. . Where did you buy your apron? Thanks!
Sorry, I never replied! The apron was a gift. It's an X-Chef apron.
This kind of reminds me of "Bitchin' Sauce", I find it at Costco. Its spicy and creamy. Although I think its somehow made out of almond milk base instead of mayo, and it didn't have the chopped peppers. This looks pretty good! I'll try it with some of those pickled jalapenos!
Something for me to check out!!
It's made with almonds, soy and nutritional yeast. Nothing bitchin' about that. It should be called 'Bitch Sauce'.
Can you make pappadeaux alligator sauce
I'll have to add that to my list!
Can’t wait to put this on my lobster roll.
That is PERFECT!!! I'll be right over. =)
@@ChiliPepperMadness I made one today & thought, “this is missing something…” came directly to this video. Lol. I have a half pound of lobster meat left for a second roll. I’ll come back and follow up with the turnout. FINGERS CROSSED!!!!
Oh no, not an excuse to make crab cakes! Not again...
Haha, time for crab cakes! I'll take some! =)
Not a whole lot different from Thousand island dressing.
I made a dressing that is a hybrid thousand island-Remoulade that is good on everything.
They are two different condiments, if you ask me. But good for you!
Paprika. Ain’t Remmo without paprika.
Add paprika to your remmo as desired, sir. It's an ingredient in Creole seasoning. =)
Make sure it's REAL mayo 😁
Only the best! =)
Lost me with horseradish.
Going on a poboy
Perfect. Enjoy!
I thought the whole video was ingredients😂
Only 2 minutes actually ;-)
Sorry, but is this seriously supposed to be spicy? I'm sure it tastes good, but I was weened off of milk on hotter stuff than this.
Sure it is, Bun. It's mildly spicy, not really meant to induce a sweat or anything. Definitely not going to be hot at all for someone who gargles with Reapers, LOL. You can add in some superhots, though. =)
first of all the only reason i turned this on was to hear how to pronounce remoulade and second its the way he put the spoon in the sauce and then used his finger anyway for me dawg
I hope you like the recipe. =)
SRIRACHA! That is a sin in a Louisiana sauce, being as there are all kinds of great if not better hot sauces made in state.
Yes, use Crystal Hot Sauce or Tabasco as an alternative. Thou shalt not sin!
It was the addition of habanero that had me smh. Louisiana style spice level measured by Scoville puts us in the neighborhood of Tabasco and Serrano, NOT habanero.
Spice/heat to your preference. Simple as that.
@@MeloniousThunk totally missed the point. Louisiana is the point not the heat of the peppers. I do not know if Tabasco is the father of the hot liquid, but it for sure is in the states. Most if not all other hot sauces stand on the platform built by Tabasco.
Waaaaay too many ingredients 😅! Wtf
It's so worth it, every flavor serves a purpose!
What can I sub for mayonnaise?
You can make a lighter version by substituting part of the mayo with either plain yogurt, Mexican crema, or American sour cream.
If the mayo were removed it wouldn't really be Louisiana remoulade anymore, but feel free to adjust the recipe and make it your own!