New Orleans Remoulade Dog Recipes

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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



Remoulade Sauce a la New Orleans image

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

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

NEW ORLEANS REMOULADE DOG

Make and share this New Orleans Remoulade Dog recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h

Yield 1 quart

Number Of Ingredients 18



New Orleans Remoulade Dog image

Steps:

  • Make the sauce: mix all sauce ingredients together until combined; store in the refrigerator (it will keep for 7-10 days).
  • Place grilled hot dogs in toasted buns and top with about 2 tablespoons Remoulade Sauce or to taste.
  • Remoulade sauce is also good atop boiled shrimp or a lettuce salad.

Nutrition Facts : Calories 1194.7, Fat 80.3, SaturatedFat 11.8, Cholesterol 61.1, Sodium 3824.3, Carbohydrate 122.8, Fiber 8.9, Sugar 61.2, Protein 8.6

1 cup mayonnaise (Hellman's)
1/2 cup ketchup
1/2 cup thinly sliced green onion, tops and bottoms
1/2 cup finely chopped celery
1/2 medium green bell pepper, thinly diced
1/2 medium onion, finely chopped
1/2 cup horseradish
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons dried basil
1 bay leaf
1/4 cup cider vinegar
1 large garlic clove, finely minced
1 1/2 tablespoons Tabasco sauce
salt
pepper
all-beef hot dog, grilled
hot dog bun, toasted

NEW ORLEANS-SYLE REMOULADE SAUCE

This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 12



New Orleans-Syle Remoulade Sauce image

Steps:

  • Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

1 cup mayonnaise
1/2 cup finely chopped scallions, green parts only
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped celery
2 tablespoons Creole, or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons minced garlic
3 teaspoons sweet paprika
1 teaspoon hot sauce, such as Crystal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

OLD NEW ORLEANS REMOULADE SAUCE

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



Old New Orleans Remoulade Sauce image

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!

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)

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