White Remoulade Sauce Recipes
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.
REMOULADE SAUCE A LA NEW ORLEANS
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
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
WHITE REMOULADE SAUCE
My husband spent part of his summers growing up in N'Orleans with relatives--and he married a YANKEE? I have tried to learn to cook his favorites. This is one of them. He didn't want the red which is good--no he wanted white! I don't know where I found it, but it is good on shrimp and other seafood for dipping.
Provided by Gloria 15x
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 15
Steps:
- Mix all ingredients well and refrigerate to blend flavors.
Nutrition Facts : Calories 796.9, Fat 69, SaturatedFat 17.8, Cholesterol 76.7, Sodium 1585.9, Carbohydrate 44, Fiber 1, Sugar 11.1, Protein 5.3
CREAMY REMOULADE SAUCE
This sauce is delicious with all kinds of things! Shrimp, chicken, sausages....there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, was taken over by Louisiana, and now Denmark and Belgium have become fans. This has become a requirement on the "Danish Hotdog", sold by street vendors, and is common in Danish fridges!
Provided by breezermom
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all the ingredients.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 962.7, Fat 79.9, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2021.8, Carbohydrate 63.5, Fiber 2.5, Sugar 16.5, Protein 4.8
CLASSIC REMOULADE SAUCE
Provided by Craig Claiborne
Categories condiments
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
RéMOULADE SAUCE
Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early Aughts. Use it to zip up shrimp, or layer it, as Mr. Starr did, with crisp layers of fried mirliton, otherwise known as chayote.
Provided by William Grimes
Categories dips and spreads
Time 1h3m
Yield 2 cups
Number Of Ingredients 14
Steps:
- In a medium bowl, mix mayonnaise, sour cream, mustard, chili sauce, cream, horseradish and scallions. Add Worcestershire, Tabasco, sugar, garlic and egg. Add salt, white pepper and cayenne pepper to taste.
- Cover, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
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