Our Favorite Remoulade Sauce Recipes
CHEF JOHN'S REMOULADE SAUCE
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
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
REMOULADE SAUCE
Provided by Claire Robinson
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse all of the ingredients in a food processor until smooth. Pour into a covered container and refrigerate until ready to use.
REMOULADE SAUCE
Provided by Emeril Lagasse
Time 20m
Yield about 3 cups
Number Of Ingredients 14
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.
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
CLASSIC REMOULADE SAUCE
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE REMOULADE SAUCE
Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.
Provided by Kikimony
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and served chilled.
- FOR THE VARIATION:OMIT brown mustard and relish.
- And ADD the Worcestershire.
- (probably our preferred way).
RéMOULADE SAUCE
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Provided by Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams
REMOULADE SAUCE
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 14
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.)
OUR FAVORITE REMOULADE SAUCE
We love this on sandwiches. I invented this recipe due to my dislike of mayonnaise and anchovies which are used in traditional remoulade recipes.
Provided by swissms
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in bowl; stir well. Refrigerate until ready to use.
Nutrition Facts : Calories 67.2, Fat 6.2, SaturatedFat 3.8, Cholesterol 12.7, Sodium 59.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 1.2
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2021-01-01 Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century. Today it’s popular in many countries in Europe, …
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Reviews 1Servings 1Cuisine AmericanCategory Sauce
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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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This simple preparation allows the flavor and texture of fresh artichokes to shine. After a quick boil, they're basted with a lemon garlic oil while on the grill, then served with tangy remoulade sauce for dipping.This recipe is by Louis Najarro, head chef at Madisons New York Grill & Bar in Boca Raton, Florida, and was originally published in the South Florida Sun Sentinel.
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2021-10-06 With crunchy bits of celery, tangy pops of relish, and herbal notes from green onion and parsley, this isn’t a one-note creamy condiment. Remoulade generally makes any seafood taste better — fried fish in particular. Pair it with po’ boys, crab cakes, salmon (or any fish fillet ), or fried shrimp; drizzle it over steaks or fried green ...
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REMOULADE SAUCE - CULINARY HILL
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From culinaryhill.com
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LOUISIANA REMOULADE SAUCE RECIPE - THE SPRUCE EATS
2022-05-06 Steps to Make It. 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.
From thespruceeats.com
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2022-05-20 Fresh minced garlic cloves add delicious flavor and freshness. Smoked paprika, garlic powder, onion powder, salt, and cayenne pepper. These spices add additional flavor to the remoulade and round out the ingredient list. To make remoulade sauce, add all ingredients to a medium mixing bowl and whisk together until smooth and creamy.
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EASY REMOULADE SAUCE (5 MINUTE RECIPE!) - NO SPOON …
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From nospoonnecessary.com
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REMOULADE SAUCE RECIPE | BIRDS EYE
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REMOULADE SAUCE RECIPE - ANGUS BEEF AT ITS BEST®
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THE BEST REMOULADE SAUCE RECIPE FOR CRAB CAKES
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Remoulade Sauce. back to cookbook. Quick and Easy. Remoulade Sauce. 5. Average: 5 (1 vote) (1 vote) Rate recipe Show all reviews. Save. share Share. print. bookmark_border Copy URL. mail E-Mail. Health Score: 8,5 / 10. Difficulty: easy. Difficulty. Preparation: 30 min. Preparation. ready in 38 min. Ready in. Ingredients. for. 4-6 persons. Ingredients 2 eggs 2 egg …
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REMOULADE SAUCE RECIPE {LOUISIANA-STYLE!} - BELLY FULL
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From secretcopycatrestaurantrecipes.com
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Remoulade Sauce Recipe - Simply Recipes best www.simplyrecipes.com. Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar.All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.Shrimp Po Boy …
From therecipes.info
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REMOULADE SAUCE RECIPE - FINE DINING LOVERS
2018-07-07 This Cajun remoulade sauce recipe is ideal for burgers, as it contains ketchup, bell peppers, celery and a good dose of hot sauce. Give it a try! Spicy Remoulade Sauce. To really kick things up a notch you can add a touch of Sriracha to remoulade sauce. This will result in a beautiful rosy color and just enough spice to tickle your taste buds.
From finedininglovers.com
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THE BEST RéMOULADE SAUCE FOR CRAB CAKES AND MORE
2021-11-28 The Rémoulade sauce for crab cakes is from the Chesapeake Bay Cookbook by John Shields. It’s a French mayonnaise sauce with capers, mustard, and herbs. Look at the splatters on Howard’s book. I may buy him the updated version for Christmas. Howard makes crab cakes using the chilled lump crab meat from Costco!
From classiccasualhome.com
From classiccasualhome.com
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