Remoulade By Emeril Recipes
REMOULADE BY EMERIL
This is almost the same recipe that the great Emeril Lagasse created, but with less oil and a few small tweaks.
Provided by Late Night Gourmet
Categories Sauces
Time 20m
Yield 16 serving(s)
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.
Nutrition Facts : Calories 73.7, Fat 7.1, SaturatedFat 0.9, Sodium 249, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 0.6
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.
HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE
Make and share this Hearts of Palm Strudel With Remoulade Sauce recipe from Food.com.
Provided by Engrossed
Categories Cajun
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven 400 degrees.
- For the remoulade:.
- Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper.
- For the strudel:.
- Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside.
- Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter.
- Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
- Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias.
- Spoon a small pool of the remoulade in the center of the plate.
- Place the strudels, standing upright in the center of the sauce.
- Garnish with parsley and Essence.
Nutrition Facts : Calories 358.1, Fat 26.9, SaturatedFat 6.8, Cholesterol 30.5, Sodium 756.6, Carbohydrate 28.4, Fiber 1.4, Sugar 6.2, Protein 2.9
EMERIL'S REMOULADE SAUCE
A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.
Provided by gailanng
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Put all the ingredients in a food processor and process for 30-45 seconds, chill.
Nutrition Facts : Calories 553.4, Fat 56, SaturatedFat 7.2, Sodium 1328, Carbohydrate 14.1, Fiber 2.8, Sugar 6.8, Protein 2.9
REMOULADE
This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE
Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Summer
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
- Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
- Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
- Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5
EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS
This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
- Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.
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Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to one week in the refrigerator.) Add new comment.
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REMOULADE – ERICA'S RECIPES
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CLASSIC NEW ORLEANS REMOULADE SAUCE | RECIPE | RECIPES, EMERIL …
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EMERIL'S BLT WITH FRIED GREEN TOMATOES AND SHRIMP REMOULADE
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REMOULADE SAUCE | EMERILS.COM
Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth, about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and ...
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EMERIL'S REMOULADE SAUCE RECIPES
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Steps: Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
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EMERIL'S REMOULADE SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Remoulade Sauce | Emerils.com great www.emerils.com. Directions. In a medium-size mixing bowl, combine the mayonnaise, mustard, ketchup, green onions, parsley, celery, garlic, paprika, and the hot sauce. Mix well, then season with salt and pepper. Cover and chill for at least 2 hours before serving. Itís best used within 24 hours.
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REMOULADE SAUCE | EMERILS.COM
Directions. In a medium-size mixing bowl, combine the mayonnaise, mustard, ketchup, green onions, parsley, celery, garlic, paprika, and the hot sauce. Mix well, then season with salt and pepper. Cover and chill for at least 2 hours before serving. Itís best used within 24 hours.
From emerils.com
From emerils.com
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