Nanas Remoulade Sauce Recipes

REMOULADE SAUCE A LA NEW ORLEANS

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.

NANA'S ITALIAN ROULADE

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

NANA'S BARBEQUE SAUCE

Steps:

• Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.

NANA'S REMOULADE SAUCE

Steps:

• In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
• Transfer to a bowl and stir in remaining ingredients.
• Refrigerate.

NONA'S MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
• Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

SMOKY REMOULADE SAUCE

Steps:

• Whisk together all ingredients until blended.
• Cover and chill 2 hours before serving. May be stored in an airtight container in refrigerator up to 3 days.

OLD NEW ORLEANS REMOULADE SAUCE

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!

RANDY'S EASY REMOULADE SAUCE

Steps:

• Mix all ingredients together.
• Chill for one hour.
• Serve with fried shrimp or crawfish or with crab cakes.

REMOULADE SAUCE

Steps:

• Mix mayonnaise and Durkee's Famous Sauce.
• Pour in olive oil gradually.
• Beat as if you are making mayonnaise.
• Add creole or poupon mustard, beat some more.
• Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient.
• Pour over shrimp on salad or use as a sandwich sauce.