Sauce Rémoulade Recipes

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.

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 SAUCE

Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

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.

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

Ingredients

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

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.

SIMPLE REMOULADE SAUCE

Simple Remoulade Sauce image

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

Ingredients

1 cup mayonnaise
2 teaspoons lemon juice
3 teaspoons chopped parsley
2 teaspoons brown mustard
2 tablespoons sweet relish
1/2 cup ketchup or 1/2 cup catsup
1 teaspoon horseradish
1 dash paprika
1 tablespoon Worcestershire sauce (optional)

Steps:

Mix together and served chilled.
FOR THE VARIATION:OMIT brown mustard and relish.
And ADD the Worcestershire.
(probably our preferred way).

REMOULADE SAUCE

Remoulade Sauce image

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

Ingredients

1 large egg
2 large egg yolks
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon freshly ground pepper
3/4 cup light olive oil
1-2 tablespoons fresh lemon juice
3/4 cup light vegetable oil
1 tablespoon capers, washed, dried, and chopped
2 teaspoons Dijon-style mustard
1 tablespoon chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped shallots

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.)

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

SAUCE RéMOULADE

Sauce Rémoulade image

Provided by Julia Reed

Categories easy, weekday, condiments

Time 10m

Yield About 2 cups

Number Of Ingredients 16

Ingredients

2 egg yolks
1/4 cup vegetable oil
3 to 4 tablespoons prepared horseradish
1 to 2 tablespoons Creole mustard (or any grainy French mustard)
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup chopped fresh parsley
1/4 of a large lemon, seeded and cut into 3 pieces
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon white-wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon minced garlic
2 teaspoons sweet paprika
1 teaspoon salt
1 bay leaf, crumbled

Steps:

In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 5 grams, TransFat 0 grams

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

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2009-06-27 Steps to Make It. Gather the ingredients. In a bowl, combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon. Taste and add hot sauce and salt, as needed. Cover and refrigerate the rémoulade sauce until serving time. Serve and enjoy.
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REMOULADE SAUCE RECIPE - CERTIFIED ANGUS BEEF

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CLASSIC FRENCH REMOULADE - THE DARING GOURMET

2021-04-03 Instructions. 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.
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2020-04-14 Directions. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator. Featured Video.
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REMOULADE SAUCE | CRAB CAKE SAUCE - DRIVE ME HUNGRY

2019-02-10 This recipe is more like a Louisiana remoulade because of the paprika, cayenne, and mustard. It pairs well with seafood, especially these baked crab cakes, and contains a healthy amount of tang from the lemon juice and a nice hint of spice from the cayenne pepper. Use this remoulade the following ways: crab cake sauce or po' boy sauce.
From drivemehungry.com

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EASY REMOULADE SAUCE (5 MINUTE RECIPE!) - NO SPOON NECESSARY

2022-01-21 7-ingredient Remoulade Sauce recipe is ultra-creamy, bursting with robust Cajun flavors & made in 5 minutes! It pairs perfectly with everything from fries & hushpuppies to seafood, burgers & MORE! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings. Prep Time 5 mins. Total Time 5 mins.
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LOUISIANA REMOULADE SAUCE RECIPE

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. Keyword fried green tomatoes with remoulade sauce, remoulade sauce, shrimp remoulade.
From somewheredownsouth.com

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REMOULADE SAUCE ALLRECIPES - CREATE THE MOST AMAZING DISHES

Preheat the oven to 425 degrees F (220 degrees C). Step 4. Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed.
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HOMEMADE RéMOULADE SAUCE - THE COOKING BRIDE

2019-08-19 Instructions. Combine all ingredients in a medium mixing bowl. Whisk together until smooth. Store sauce in an airtight container in the refrigerator. Sauce is best when allowed to sit for 24 hours before serving. Leftover sauce will keep for up to two weeks in the fridge.
From cookingbride.com

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REMOULADE SAUCE RECIPE - SWEETPHI

2 scallions - white parts chopped. pinch salt or you could use garlic salt. Instructions. Combine all ingredients (use a small or generous pinch of salt depending on how much salt you like), stir well and enjoy! Store in an airtight container - keeps in the fridge for 2 weeks.
From sweetphi.com

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