ADVERTISEMENT
- Real Recipes from Real People -

ISO: What kind of mayo do you use in the remoulade recipe?

Misc.
ADVERTISEMENT
What kind of mayonnaise do you use in the remoulade recipe?
MsgID: 1428274
Shared by: jaijae - Orlando
In reply to: Recipe: Grilled Shrimp on the Barbie (like Outba...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lidia's Fruit Jam Tartlet Cookies (Crostata)
  • LIDIA'S FRUIT JAM TARTLET COOKIES (CROSTATA) 1 1⁄ 2 cups all-purpose flour, plus more as needed 1⁄4 cup sugar 1⁄2 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter, cut into 12 pie...
  • Christmas Menu Tried
  • I wanted to thank you all for your posts and recipes for Christmas. I tried the Foolproof Prime Rib and Herb Rolls from Paula's magazine and both recipes were winners! I could not believe how perfectly the roast turned...
  • Spinach Artichoke Dip (stovetop and microwave)
  • SPINACH ARTICHOKE DIP 2 Tbsp. minced onion 2 cloves garlic minced 1/4 cup real butter 1/4 cup all-purpose flour 2 cups heavy cream 1/4 cup chicken broth 2/3 cup fresh-grated Pecorino Romano cheese 2 tsp. fresh-...
  • Lemon Zucchini Bars with Lemon Icing (microwave)
  • LEMON ZUCCHINI BARS 1/2 cup packed brown sugar 1/4 cup vegetable oil 2 eggs 1 tsp grated lemon peel 2 tbsp lemon juice 1 cup flour 1/2 tsp baking soda 1/4 tsp salt 2 cups shredded zucchini 1/2 cup chopped nuts FOR TH...
ADVERTISEMENT
  • Devil's Food Lamb Cake - additional info
  • Made an error in directions. Grease and flour both halves of the cast iron mold. However, the batter is put into the deeper half; with the lamb features. The back side is then put on top of the filled half and baked, as...
  • Pinto and Picanti Beans
  • You got to tried this recipe it is very good with hamburges or fish. PINTO AND PICANTI BEANS 1 onion, chopped 1 sweet bell pepper, chopped 2 cloves garlic, chopped or garlic powder salt and pepper to taste ...
  • Wilted Greens
  • WILTED GREENS 2 lbs. greens, such as chard or kale, stemmed and well cleaned 2 Tbsp. olive oil 1 Tbsp. minced garlic 2 Tbsp. minced shallots 1/4 cup white wine 1 Tbsp. unsalted butter Salt and pepper Tear the greens ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: What kind of mayo do you use in the remoulade recipe?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!