REMOULADE SAUCE
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
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
CHEF JOHN'S REMOULADE SAUCE
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
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
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
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 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
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
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
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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