Light Rémoulade Sauce Recipes

AMAZING REMOULADE SAUCE RECIPE

Steps:

• Add all ingredients to a large mixing bowl and stir to combine.
• Transfer sauce to an air-tight glass container and refrigerate for at least 24 hours before serving. Serve, and enjoy!

LIGHT RéMOULADE SAUCE

Steps:

• In small bowl, stir all ingredients until blended. Cover and refrigerate until ready to serve.

SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
• Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
• Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
• Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
• Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.

REMOULADE SAUCE

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.

MARINATED SHRIMP WITH REMOULADE SAUCE (COOKING LIGHT)

Steps:

• Combine first 9 ingredients (wine to bay leaves) in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes.
• Return mixture to a boil; add shrimp. Cook 3 minutes or until done. Drain shrimp in a colander over a medium bowl, reserving cooking liquid.
• Rinse shrimp under cold water; drain well. Set aside. Discard celery stalks, garlic and bay leaves from cooking liquid; set cooking liquid aside. Let cool completely.
• Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator for 24 hours.
• Remoulade Sauce: Combine chopped celery and next 7 ingredients (celery through black pepper) in a small bowl; stir well. Cover and chill 24 hours.
• To serve: Drain shrimp; discard liquid. Combine shrimp and 1/2 cup remoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons remoulade.
• 142 calories per serving.

REMOULADE SAUCE

Steps:

• Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.
• With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
• Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)

CLASSIC REMOULADE SAUCE

Steps:

• Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.