Blender Remoulade Sauce Recipes

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REMOULADE SAUCE



Remoulade Sauce image

Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.

Provided by Rita1652

Categories     Vegetable

Time 1h10m

Yield 3 cups

Number Of Ingredients 12

1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

  • Whisk together all ingredients.
  • Cover and chill 1 hour.

CHEF JOHN'S REMOULADE SAUCE



Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

  • Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

BLENDER REMOULADE SAUCE



Blender Remoulade Sauce image

From Southern Accent cookbook. Nice with boiled shrimp. Posted by Walker Lewis. Enough for 2 lbs. shrimp. Best if made a day ahead and chilled.

Provided by Oolala

Categories     Sauces

Time 6h2m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup white onion, chopped
3/4 cup oil
1/4 cup tarragon vinegar
1/2 cup creole mustard
2 teaspoons paprika
3/4 teaspoon cayenne pepper
2 teaspoons salt
2 medium garlic cloves, pressed
1/2 cup green onion, chopped, can use chives

Steps:

  • Blend all ingredients except for the green onions or chives, for 5-6 seconds.
  • Add the green onions or chives and now blend only 2 seconds. Do not blend longer or you will have puree.
  • Chill overnight.
  • Serve with shrimp arranged on a bed of lettuce on individual salad plates.

Nutrition Facts : Calories 400.7, Fat 42.1, SaturatedFat 6.2, Sodium 1516, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 1.9

REMOULADE SAUCE RECIPE



Remoulade Sauce Recipe image

Remoulade Sauce is a classic condiment perfect for seafood like crab cakes, fish, and shrimp. A fast and easy sauce to serve. Made with egg yolks, oil, capers, and relish.

Provided by Kim

Categories     Condiment

Time 5m

Number Of Ingredients 10

2 large egg yolks
2 Tablespoons water
1 ½ Tablespoons lemon juice
1 teaspoon dijon mustard
½ teaspoon salt
2 cloves garlic (minced)
¾ cup vegetable oil (or canola oil)
1 Tablespoon capers
1 Tablespoon fresh parsley
1 Tablespoon relish

Steps:

  • Put the egg yolks, water, lemon juice, mustard, salt, and garlic in a blender. Blend on medium until combined, about 15 seconds.
  • With the blender running, slowly feed the oil through the tube in the lid and let blend until the oil is well incorporated, about 2 minutes.
  • Turn the blender off and add the capers, parsley, and relish. Pulse (low speed blend) to incorporate and roughly chop.
  • Season to taste as desired with salt and pepper. Chill until ready to serve. Keeps up to 3 days.

Nutrition Facts : ServingSize 1 batch (1 cup), Calories 144 kcal, Carbohydrate 9 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 369 mg, Sodium 1626 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

HERB REMOULADE



Herb Remoulade image

Use to make Salt-Baked Striped Bass with Herbs and Lemon.

Provided by Martha Stewart

Categories     French Recipes

Yield Makes about 1 cup

Number Of Ingredients 11

2 large egg yolks
Juice of 1 lemon (2 1/2 to 3 tablespoons)
Coarse salt and freshly ground pepper
3/4 cup canola oil
2 tablespoons sherry-wine or Champagne vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped cornichons
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh dill
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped fresh tarragon

Steps:

  • Place egg yolks and lemon juice in a 2-cup liquid measuring cup; season with a pinch of salt and pepper. Using an immersion blender, blend, slowly drizzling in the canola oil; continue blending until thickened and well combined. Season with salt and pepper and transfer to a small bowl.
  • Whisk vinegar into egg yolk mixture and fold in parsley, cornichons, capers, dill, chives, and tarragon. Season with salt and pepper and refrigerate until ready to use.

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