# Need Recipe for Remoulade **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2003, 8:21pm UTC](https://boards.straightdope.com/t/need-recipe-for-remoulade/163602 "2003-03-23T20:21:22Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![Lissa](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lissa](https://boards.straightdope.com/u/Lissa)\ **Post date:** [March 23, 2003, 8:21pm UTC](https://boards.straightdope.com/t/need-recipe-for-remoulade/163602/1 "2003-03-23T20:21:22Z")
Help! Tonight we’re making crab cakes for dinner, and I need a good recipe for the remoulade sauce. At our favorite resturant, the sauce on the cakes tastes a bit like Big Mac sauce. We’d like to try to duplicate it. Any ideas? ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [March 23, 2003, 8:58pm UTC](https://boards.straightdope.com/t/need-recipe-for-remoulade/163602/2 "2003-03-23T20:58:26Z")
Assuming you seriously wish to duplicate “Big Mac sauce” read [http://www.topsecretrecipes.com/recipes/macsauce.htm](http://www.topsecretrecipes.com/recipes/macsauce.htm) ---
**Author:** ![NinetyWt](https://avatars.discourse-cdn.com/v4/letter/n/cc9497/32.png) [@NinetyWt](https://boards.straightdope.com/u/NinetyWt)\ **Post date:** [March 23, 2003, 10:21pm UTC](https://boards.straightdope.com/t/need-recipe-for-remoulade/163602/3 "2003-03-23T22:21:25Z")
Here’s a recipie from “Fine Dining, Mississippi Style”. It comes from the Fairbanks Steak House at Hollywood Casino in Tunica. It’s _really_ good. 1 1/2 c mayo 1 1/4 c chopped celery 1 1/4 c chopped green onions 1/2 c chopped parsley 2/3 c horseradish, processed 1 Tablespoon lemon juice 1/4 c Creole mustard 1/4 c ketchup 1 1/2 Tablesp Worcestershire sauce 1/4 salad mustard 1/4 c white vinegar 1/4 c fresh garlic 1/8 c paprika 1/2 Tablespoon hot pepper sauce 3/4 Tablespoon salt. Mix all ingredients in food processor until smooth. It’s even better the next day. This makes 1 & 1/2 quarts; I have sucessfully cut it down to 1/2 (divide each ingredient by 3)