CHEF JOHN'S REMOULADE 2.0
Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 8h30m
Yield 1
Number Of Ingredients 14
Steps:
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 1677.4 calories, Carbohydrate 26.7 g, Cholesterol 88.7 mg, Fat 175.5 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 26.3 g, Sodium 3757.3 mg, Sugar 13.9 g
CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
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.
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- 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. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
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