Zesty Remoulade Styled Sauce Recipes
ZESTY CREOLE REMOULADE
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
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
ZESTY REMOULADE DIP & SAUCE
This is a wonderful dip for grilled shrimp, onion rings, fresh veggies, burgers, etc. I haven't found anything it hasn't been good with yet.
Provided by chilepepper1231
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients together.
- Let sit for at least 1 hour for flavors to marry.
ZESTY REMOULADE SAUCE
Great served with crab cakes.
Provided by French's
Categories Sauces, Marinades, and Rubs,
Yield 1
Number Of Ingredients 5
Steps:
- WHISK all ingredients together. Chill.
CAJUN MAYO
Use this healthy condiment recipe for dipping popcorn shrimp or crudités, or slather it onto a sandwich or burger for a touch of Cajun tang.
Provided by EatingWell Test Kitchen
Categories 20 Minute Vegetarian Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Combine mayonnaise, pickle, garlic, lemon juice and seasoning in a small bowl.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 0.4 g, Cholesterol 5.2 mg, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 147.1 mg, Sugar 0.1 g
ZESTY REMOULADE STYLED SAUCE
Categories Sauce Appetizer No-Cook Low/No Sugar Sour Cream
Yield 1 cup (about)
Number Of Ingredients 9
Steps:
- Get a nice bowl, a whisk, and get ready to use them! Measure about half a cup of regular mayonnaise into bowl Combine about 2 capfuls of the white vinegar (maybe a tablespoon-ish) - just enough so when you whisk it into the mayo - it makes it a nice consistency like that of salad dressing) add your wocestershire dashes (when I say dashes, the small bottle usually has a tiny opening, so give it about 3 or 4 dashes, whisk it, then taste it to see if you like it) add a couple dashes of paprika for color, a couple - or more if you like it spicy - of the cayenne pepper, a few pinches of garlic powder, and onion whisk this all together so ingredients are blended, put in fridge to chill and let ingredients gather each others' flavors while you cook. This sauce usually lasts a while. As long as mayo would last, and the vinegar helps too. I wouldnt use it after 3 weeks. It is a condiment, depends on how long you've had that ketchup in your fridge what your personal expiration date is!!!
SPICY REMOULADE SAUCE
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
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
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
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CHRISTIE'S RESTAURANT REMOULADE SAUCE RECIPE? - FOOD NEWS
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LOUISIANA STYLE REMOULADE SAUCE RECIPE - BLUE PLATE MAYONNAISE
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From blueplatemayo.com
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ZESTY RéMOULADE SAUCE | REMOULADE SAUCE, REMOULADE, SAUCE
Bloomin Onion Sauce. Cajun Appetizers. Hot Crab Dip. Dips. Sandwich Spread. Cajun remoulade is a zesty condiment that’s simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce! Making condiments, seasoning …
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SPICY CAJUN REMOULADE SAUCE RECIPE - WENT HERE 8 THIS
2021-03-30 Let the sauce sit, covered, in the fridge for about an hour before serving it so the flavors have time to come together.; If the sauce is too thick, add a couple tablespoons of water or milk to thin it out until the desired consistency is reached.; Reduce the amount of Louisiana hot sauce and/or the horseradish for a less spicy sauce.Note, however, the flavor will not be as …
From wenthere8this.com
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EASY REMOULADE SAUCE WITH CREOLE SEASONING | EASY SAUCE RECIPES
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From easysaucerecipes.com
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ZESTY REMOULADE SAUCE RECIPE
Crecipe.com deliver fine selection of quality Zesty remoulade sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Zesty remoulade sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 72% Remoulade Sauce Recipe Foodnetwork.com Get Remoulade Sauce Recipe from Food Network... 45 Min; 4 …
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REMOULADE SAUCE RECIPE {LOUISIANA-STYLE!} - BELLY FULL
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THE BEST REMOULADE SAUCE RECIPE FOR CRAB CAKES
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ZESTY RéMOULADE RECIPE - LOUISIANA COOKIN
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SPICY REMOULADE SAUCE RECIPE
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2020-08-29 How to make Remoulade Sauce. We make this sauce from ingredient readily found in the pantry. Lemon juice can be fresh or bottled. To make the sauce you add all of the ingredients to a bowl and mix it until everything is nicely combined. It can be served immediately at room temperature or chilled.
From ontysplate.com
From ontysplate.com
LOUISIANA REMOULADE SAUCE RECIPE
Stir all ingredients together in a bowl. 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.
From somewheredownsouth.com
From somewheredownsouth.com
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