Remoulade Sauce Creole Style Recipes
REMOULADE SAUCE - CREOLE STYLE
Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.
Provided by LifeIsGood
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 13
Steps:
- Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
- Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.
Nutrition Facts : Calories 818.1, Fat 83.2, SaturatedFat 10.7, Sodium 1457, Carbohydrate 20.5, Fiber 3.7, Sugar 10.2, Protein 3.5
CREOLE REMOULADE SAUCE
A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Sauces
Time 10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
- For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6
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.
RéMOULADE SAUCE
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Provided by Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams
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
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
Nutrition Facts : Calories 37.1, Fat 0.7, SaturatedFat 0.1, Sodium 380.3, Carbohydrate 7.7, Fiber 1.6, Sugar 3.9, Protein 1.4
CREOLE REMOULADE SAUCE
Categories Sauce Vegetable No-Cook Super Bowl Quick & Easy Healthy
Number Of Ingredients 9
Steps:
- Place dry ingredients in a bowl. Add mustard, catsup and Tabasco. Mix thoroughly. Add cayenne and salt. Mix thoroughly and chill.
REMOULADE SAUCE
Make and share this Remoulade Sauce recipe from Food.com.
Provided by - Momma Loon
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a small bowl.
- Cover and chill the sauce until you're ready to serve.
Nutrition Facts : Calories 78.8, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 231.9, Carbohydrate 5.2, Fiber 0.2, Sugar 1.4, Protein 0.3
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Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century. Today it’s popular in many countries in Europe, and also in US Cajun and Creole cuisine. Remoulade sauce is often served with seafood like fried fish and crab cakes, but is also common as a sandwich condiment or French fry dip.
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Drain crab cakes on paper towel. Remoulade Sauce: Mix all the ingredients, except salt and pepper. Add salt and pepper later according to taste. Put the sauce in a bowl, cover, and refrigerate for about 1 hour. Serve cold with crab cakes. To make sauce, combine all ingredients in a medium bowl and whisk well.
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Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness. For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt.
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Aug 2, 2012 - A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood sala…
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When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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Instructions. To make onion juice. Process 1/2 onion in a food processor or blender. Wrap the chopped onion in cheesecloth or a thin cotton dishtowel. Twist the cheesecloth and squeeze the onion until you obtain 1 1/2 TBSP of juice. Use the same method for the celery. Add 1 stalk of celery to the processor or blender.
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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!
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