Herb Remoulade Recipes

HERB REMOULADE

Herb Remoulade image

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

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 11

Ingredients

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.

REMOULADE

Remoulade image

This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

FRIED OKRA WITH HERB REMOULADE

Fried Okra with Herb Remoulade image

You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large egg whites
1 pound okra, trimmed and sliced crosswise 1/2-inch thick
1 quart vegetable oil
Lemon wedges, for serving
Hot sauce, for serving (optional)
Herb Remoulade

Steps:

In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.

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