Remaulade Sauce For Vegetablesfish Recipes
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.)
RéMOULADE SAUCE
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
Steps:
- Combine ingredients in a bowl. Set aside, covered, in the refrigerator.
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
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 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
REMAULADE SAUCE FOR VEGETABLES/FISH
This is a blender sauce, chilled, until a few minutes before serving, then warmed to serve with cooked cauliflower, broccoli, kohlrabi,asparagus.To be used on grilled or pan fried fish as well. See note below.
Provided by Montana Heart Song
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the blender except the dill pickles and cilantro.
- Note: 1/4 tsp black or white pepper may be used instead of peppercorns.
- Pulse until well blended. Add pickles and cilantro, pulse and few times.
- Chill until serving. Serve cold with cold vegetables and chilled cooked shrimp.
- Warm in serving dish and pass with the cooked vegetables. Do not simmer or boil.
- Brush on grilled or pan fried fish after the fish has been turned once.
Nutrition Facts : Calories 472.7, Fat 39.6, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1516.1, Carbohydrate 31.3, Fiber 0.6, Sugar 8.4, Protein 1.5
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