Lemon Rémoulade Recipes

REMOULADE

Remoulade image

Provided by Tyler Florence

Time 50m

Yield approximately 2 cups

Number Of Ingredients 14

Ingredients

2 cups mayonnaise, recipe follows
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
2 tablespoons chopped parsley leaves
1 1/2 anchovies, minced
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
4 large egg yolks
1 teaspoon dry mustard
1 lemon, juiced
1 tablespoon water
1 1/2 cups canola oil
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.;
First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks.
If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice.

REMOULADE SAUCE

Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

LEMON RéMOULADE

Lemon Rémoulade image

Provided by Regina Schrambling

Categories easy, quick, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

3/8 cup cornichons
2 tablespoons cornichon juice
1/4 cup capers, drained
1 large shallot, peeled
1 1/4 cups mayonnaise
Grated zest of small lemon
1 tablespoon lemon juice
1 tablespoon brandy
1/4 cup chopped chives
1 1/2 tablespoons ground black pepper

Steps:

Combine cornichons and juice, capers and shallot in the bowl of a food processor, and pulse until minced. Transfer to a bowl, and blend in mayonnaise, lemon zest and juice, brandy, chives and black pepper. Chill.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 1 gram

RéMOULADE SAUCE

Rémoulade Sauce image

Remoulade is a great substitute for tartar sauce.

Categories Condiment/Spread Sauce Dairy Mustard Onion No-Cook Quick & Easy Mayonnaise Vinegar Spring Capers Parade

Yield Makes 1 cup (16 tablespoons)

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

Steps:

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

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.

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

Ingredients

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

TUNA SALAD SANDWICHES WITH LEMON RéMOULADE

Tuna Salad Sandwiches with Lemon Rémoulade image

Five ingredients and just two steps is all you need to make these zesty tuna salad sandwiches - a wonderful dinner ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 can (12 ounces) tuna packed in water, drained and flaked
1/2 cup tartar sauce
2 tablespoons grated lemon peel
1 cup thinly sliced romaine
4 crusty French rolls (6 to 8 inches long), split

Steps:

Mix tuna, tartar sauce and lemon peel.
Fill rolls with romaine and tuna salad

Nutrition Facts : Calories 585, Carbohydrate 67 g, Cholesterol 40 mg, Fat 3, Fiber 4 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 12220 mg

LEMON CAPER REMOULADE

Lemon Caper Remoulade image

Make and share this Lemon Caper Remoulade recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 teaspoon minced drained capers
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced gherkin

Steps:

In a bowl combine all ingredients. Serve or cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 922.6, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1891.5, Carbohydrate 57.9, Fiber 0.7, Sugar 15.6, Protein 2.4

CRAB CAKES WITH LEMON REMOULADE

Crab Cakes With Lemon Remoulade image

I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.

Provided by Bobbie

Categories Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Steps:

Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
Lemon Remoulade:.
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
(The prep and cook time does not include the time needed to refrigerate).

REMOULADE SAUCE A LA NEW ORLEANS

Remoulade Sauce a la New Orleans image

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

Ingredients

1 cup mayonnaise
¼ cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
½ teaspoon chili powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 teaspoon capers, chopped

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

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