Susan Spicers Classic Nawlins Remoulade Recipes

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CLASSIC N'AWLINS REMOULADE



Classic N'Awlins Remoulade image

Categories     Mustard

Yield makes about 2 cups or 8 to 12 servings

Number Of Ingredients 13

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
Juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
Salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Steps:

  • Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.

SPICY REMOULADE SAUCE



Spicy Remoulade Sauce image

This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.

Provided by Michelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 40m

Yield 8

Number Of Ingredients 10

1 cup non-fat Greek yogurt
¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 clove garlic, crushed
½ teaspoon hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika

Steps:

  • Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g

OLD NEW ORLEANS REMOULADE SAUCE



Old New Orleans Remoulade Sauce image

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!

Provided by Sharon123

Categories     Sauces

Time 15m

Yield 1 1/2 cups, about, 4 serving(s)

Number Of Ingredients 17

1/2 cup creole mustard (or other spicy mustard)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon finely chopped garlic
1 teaspoon fresh lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon white pepper (if you don't have white, use black)
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper (to taste)
salt, to taste
1/2 cup olive oil
1/4 cup finely chopped heart celery
2 teaspoons finely chopped parsley
1 tablespoon grated white onion (or yellow)
1 tablespoon finely chopped green onion
hot sauce (optional)

Steps:

  • Combine ingredients in first half except salt and mix well. Add salt to taste.
  • Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
  • Cover and chill before use.
  • Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE



SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE image

Number Of Ingredients 13

•2 tablespoons finely chopped onion or shallots
•​1 garlic clove, minced
•​2 tablespoons Creole mustard
•​1 tablespoon apple cider vinegar
•​1 teaspoon sweet Hungarian paprika
•​1/2 teaspoon cayenne
•​juice of 1 medium lemon (about 3 tablespoons)
•​1 tablespoon prepared horseradish
•salt and pepper
•1 cup olive oil
•​1/4 cup finely chopped celery heart
•2 tablespoons chopped fresh parsley
•​2 tablespoons finely chopped scallion

Steps:

  • Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator. Makes 2 cups.

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