Remoulade Sauce Creole Style Recipes

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ZESTY CREOLE REMOULADE



Zesty Creole Remoulade image

This Zesty Remoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches.

Provided by Bernice Hill

Categories     Sauces

Time 1m41S

Number Of Ingredients 10

1/2 cup mayonnaise
1 tbsp grainy mustard
1 tsp Frank's Red Hot Sauce
1/2 tsp horseradish
1/2 tsp Slap Yo' Mama Seasoning
1 tsp sweet paprika
1/2 tsp cayenne
1 tbsp fresh lemon juice
2 tbsp chopped fresh chives
Salt and Pepper

Steps:

  • Add all ingredients to a small bowl and mix well.
  • Allow to sit for an hour or two so the flavours have time to mingle.

Nutrition Facts : Calories 194 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/8 cup, Sodium 721 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

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

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

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

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.

RéMOULADE SAUCE



Rémoulade Sauce image

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

1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
1/4 cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste

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

CREOLE REMOULADE SAUCE



Creole Remoulade Sauce image

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories     Sauces

Time 10m

Yield 7 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1/2 small red onion, roughly chopped
2 scallions, roughly chopped
3 sprigs fresh parsley
3 sprigs fresh tarragon (or 2 tsp dried tarragon)
1/8 cup capers, well drained
1/4 cup dill pickle, drained and roughly chopped (or use bottled dill relish)
1 1/2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon hot sauce
1 teaspoon Dijon mustard

Steps:

  • Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
  • For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.

Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6

REMOULADE SAUCE - CREOLE STYLE



Remoulade Sauce - Creole Style image

Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.

Provided by LifeIsGood

Categories     Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 13

3/4 cup vegetable oil
1/2 cup green onion, chopped (both green and white parts)
1/2 cup yellow onion, chopped
1/4 cup lemon juice (freshly squeezed)
1/2 cup celery, finely chopped
3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3 tablespoons ketchup
4 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4-1/2 teaspoon cayenne (depending on how hot you like it)
1/4 teaspoon fresh ground black pepper

Steps:

  • Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
  • Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

Nutrition Facts : Calories 818.1, Fat 83.2, SaturatedFat 10.7, Sodium 1457, Carbohydrate 20.5, Fiber 3.7, Sugar 10.2, Protein 3.5

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