Louisiana Style Remoulade Sauce Recipes
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
LOUISIANA REMOULADE SAUCE
Steps:
- In a food processor, combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped.
- Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend.
- Add salt and freshly ground black pepper, to taste.
- Spoon the mixture into a jar or container with a lid; use it right away to accompany your favorite recipes.
- Enjoy!
Nutrition Facts : Calories 79 kcal, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 8 g, ServingSize 1 1/4 cups (20 servings), UnsaturatedFat 0 g
LOUISIANA STYLE REMOULADE SAUCE
This is Louisiana's own spicy version of a traditional, mayonnaise-based French sauce. Here in the Gulf South it's most popular as a condiment with the region's abundant fresh seafood - chilled boiled shrimp, lump crabmeat salad, crab cakes or fried fish - but it's also a delicious dipping sauce for fried pickled vegetables.
Provided by Reily Products
Number Of Ingredients 12
Steps:
- COMBINE mayonnaise, ketchup, red wine vinegar and Creole mustard in a medium mixing bowl and mix well. ADD green onions, celery, parsley, garlic, Worcestershire, hot sauce, and salt and pepper (to taste), and whisk well. COVER and refrigerate for at least 4 hours and up to overnight for flavors to fully develop. Sauce can be stored in refrigerator for up to 4 days.
REMOULADE SAUCE
A delicious remoulade sauce for any dish that needs a bit of kick.
Provided by Karen
Categories Sauce
Number Of Ingredients 13
Steps:
- Stir all ingredients together in a bowl
- Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
- Let chill in the refrigerator for at least an hour to meld flavors before serving
- Keep refrigerated
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- COMBINE mayonnaise, ketchup, red wine vinegar and Creole mustard in a medium mixing bowl and mix well.
- ADD green onions, celery, parsley, garlic, Worcestershire, hot sauce, and salt and pepper (to taste), and whisk well.
- COVER and refrigerate for at least 4 hours and up to overnight for flavors to fully develop. Sauce can be stored in refrigerator for up to 4 days.
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