Remoulade Made From Scratch Recipes

REMOULADE

Remoulade image

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

Ingredients

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

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.

HOMEMADE DANISH REMOULADE

Homemade Danish remoulade image

Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.

Provided by NordicFoodLiving.com

Categories Sauce Dipping

Time 10m

Number Of Ingredients 13

Ingredients

3 tbsp mayonnaise, ((good quality))
1 tbsp sour cream ((about 18%))
1 tbsp carrots, ((finely chopped))
1 tbsp pointed cabbage (Murdoc cabbage) ((finely chopped) (or other crisp cabbage) )
1 tbsp gherkins ((finely chopped))
1 tbsp chives ((finely chopped))
1 tbsp lemon juice
1 tsp red onions ((finely chopped))
1 tsp strong mustard
1 tsp turmeric (adjust according to color preference)
1/2 tsp sugar
1/2 tsp salt
Pepper to taste

Steps:

Prepare all the vegetables.
In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
Let your homemade remoulade rest in the fridge for 30 minutes before serving.

MISS DIXIE'S REMOULADE

Miss Dixie's Remoulade image

Provided by Guy Fieri

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

CLASSIC FRENCH REMOULADE

Classic French Remoulade image

A classic French Remoulade that's as versatile as it is delicious! Use it for spreading, dipping, and tossing in a wide variety of dishes.

Provided by Kimberly Killebrew

Categories condiment Sauce

Time 4h5m

Number Of Ingredients 8

Ingredients

1 cup quality mayonnaise
2 tablespoons finely minced cornichons
2 tablespoons finely chopped mixed herbs
1 tablespoon very finely minced capers
1 tablespoon real French Dijon mustard (, we recommend Maille )
1 tablespoon white wine vinegar
a few drops of anchovy essence (, or one small very finely chopped anchovy fillet (optional))
salt and pepper to taste

Steps:

Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.

Nutrition Facts : ServingSize 1 tablespoon, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g

REMOULADE SAUCE

Remoulade Sauce image

Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.

Provided by Rita1652

Categories Vegetable

Time 1h10m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

Whisk together all ingredients.
Cover and chill 1 hour.

REMOULADE SAUCE A LA NEW ORLEANS

Remoulade Sauce a la New Orleans image

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

Ingredients

1 cup mayonnaise
¼ cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
½ teaspoon chili powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 teaspoon capers, chopped

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

CHEF JOHN'S REMOULADE SAUCE

Chef John's Remoulade Sauce image

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

Ingredients

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

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

Rémoulade Sauce image

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

Ingredients

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

Steps:

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

REMOULADE MADE FROM SCRATCH

Remoulade Made from Scratch image

Remoulade is a variant of mayonnaise and so you can use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a LOT of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that must be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is delicious and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for years and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!

Provided by Desree42

Categories Sauces

Time 15m

Yield 1 quart

Number Of Ingredients 16

Ingredients

3 ounces pasteurized egg yolks
1 ounce white vinegar
1 ounce water
1 tablespoon dry mustard
3 cups vegetable oil
kosher salt, to taste
white pepper, to taste
1 ounce lemon juice
2 ounces capers (drained and chopped)
2 tablespoons chives (chopped)
3 tablespoons chervil (chopped)
3 tablespoons tarragon leaves (chopped)
1 tablespoon Dijon mustard
salt
Worcestershire sauce, to taste
2 dashes Tabasco sauce

Steps:

For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
Adjust seasoning with salt, pepper, and lemon juice.
Refrigerate immediately if not to be used.
For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
Hold in the refrigerator until needed.

Nutrition Facts : Calories 6177.6, Fat 681.6, SaturatedFat 93.3, Cholesterol 1057.7, Sodium 1917.7, Carbohydrate 19.4, Fiber 5.3, Sugar 2.8, Protein 21.2

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