Classic New Orleans Remoulade Sauce Recipes
NEW ORLEANS REMOULADE SAUCE RECIPE
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 1h5m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g
NEW ORLEANS RéMOULADE SAUCE
This creamy and spicy New Orleans Rémoulade Sauce recipe, pairs with all types of seafood and Shrimp Po Boys and Lobster Rolls!
Provided by Jill Selkowitz
Categories Condiment
Number Of Ingredients 9
Steps:
- Mix together all ingredients and store in an air tight container in the refrigerator.
REMOULADE SAUCE A LA NEW ORLEANS
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g
BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
Steps:
- Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
OLD NEW ORLEANS REMOULADE SAUCE
This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!
Provided by Sharon123
Categories Sauces
Time 15m
Yield 1 1/2 cups, about, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine ingredients in first half except salt and mix well. Add salt to taste.
- Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
- Cover and chill before use.
- Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!
CLASSIC REMOULADE SAUCE
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
NEW ORLEANS-SYLE REMOULADE SAUCE
This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.
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