What is RéMoulade Sauce?

@Cougars & Babalaas- Those sound like tasty recipes. I like to dip left over pork loin in a spicy mustard remoulade. My remoulade recipe is really simple. I mix a little mayonnaise with cumin, cayenne pepper, spicy brown mustard, and lime juice. It is great with thin sliced pork loin on bagel chips.

@cougars- When I make blackened Cajun shrimp I like to serve it with a cool avocado lime aioli. An aioli is simply a mayonnaise made with extra virgin olive oil and crushed garlic. The dish is amazing and does not take much to make. The part that takes the longest is chilling the shrimp and making the aioli. It is a great dish to make for parties and potlucks.

For the shrimp, I peel and devein them, only leaving the tail. Then I toss them in lime juice and coconut milk, letting them sit until they start to turn a little white (same idea as ceviche). Next, I drain the excess lime and coconut milk and add about a cup of salt free Cajun seasoning for every two pounds of shrimp, adding only enough sea salt to flavor the shrimp. I add enough canola oil to the shrimp until the seasoning becomes a thick paste. I let the shrimp sit in this rub for about four hours, and then cook them on an extremely hot grill.

I make the aioli much the same as you make your mayonnaise. Once the aioli is finished, I add an avocado and enough lime juice and sea salt to give the aioli a nice taste and consistency. I put the aioli in a squeeze bottle and squeeze it over the chilled blackened shrimp in a decorative manner. This is my version of a shrimp remoulade.

@highlighter- Mayonnaise is one of the most basic sauces to make and requires few ingredients and little more than patience. The ratio for a good mayonnaise is one egg yolk for every three quarters to one cup of light oil. The amount of oil depends on the size of the egg yolk. You can season your mayonnaise with things like dry mustard, salt, pepper sauce, vinegar or lemon juice based on your preferences, but what you use depends on your own taste buds.

Before making your mayonnaise, gather the ingredients and let them warm to room temperature. Use the freshest eggs possible. Because of the concerns over food borne illnesses, I only use the freshest, organic eggs I can find from healthy chickens (think farmers market). Mix your dry ingredients with the egg yolks and beat with a whisk just until blended.

Once mixed, beat the egg yolks while slowly adding the oil (add oil in a slow stream just over the speed of drop by drop). The egg yolk will begin to emulsify with the oil. One egg should take about five minutes to mix by hand, and will be stiff once finished. If using a mixer or food processor, use the slowest speed possible so as not to break the egg.

To make remoulade sauce for your crab cakes, follow the recipe given in the article. Saffron and Garlic are also popular additions for seafood remoulades. Thin your mayonnaise with lemon juice to get the desired consistency.

Is there a way to make remoulade sauce with a homemade mayonnaise? I find that the mayonnaise you buy in stores is a little too salty for making this type of sauce. Can someone tell me how to make this type of sauce with eggs and oil instead? I am looking for a thinner sauce for crab cakes, something that will coat the cakes, but not glob on them.