Remoulade Sauce Recipes
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.
REMOULADE SAUCE
Use this recipe when making our Mussels Remoulade or other shellfish dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 14
Steps:
- Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.
- With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
- Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)
RéMOULADE SAUCE
Remoulade is a great substitute for tartar sauce.
Categories Condiment/Spread Sauce Dairy Mustard Onion No-Cook Quick & Easy Mayonnaise Vinegar Spring Capers Parade
Yield Makes 1 cup (16 tablespoons)
Number Of Ingredients 10
Steps:
- Combine ingredients in a bowl. Set aside, covered, 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
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.
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
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
CHEF JOHN'S REMOULADE SAUCE
To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g
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
SIMPLE REMOULADE SAUCE
Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.
Provided by Kikimony
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and served chilled.
- FOR THE VARIATION:OMIT brown mustard and relish.
- And ADD the Worcestershire.
- (probably our preferred way).
REMOULADE
Provided by Tyler Florence
Categories condiment
Time 10m
Yield Approximately 1 cup
Number Of Ingredients 9
Steps:
- Mix together all ingredients in a bowl. Refrigerate before serving.
- Serve with cold seafood and vegetables.
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
Provided by Tyler Florence
Categories appetizer
Time 50m
Yield approximately 2 cups
Number Of Ingredients 14
Steps:
- For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.;
- First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks.
- If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice.
REMOULADE SAUCE
Provided by Claire Robinson
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse all of the ingredients in a food processor until smooth. Pour into a covered container and refrigerate until ready to use.
RANDY'S EASY REMOULADE SAUCE
Make and share this Randy's Easy Remoulade Sauce recipe from Food.com.
Provided by RandyB1961
Categories Sauces
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill for one hour.
- Serve with fried shrimp or crawfish or with crab cakes.
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
REMOULADE
This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
More about "remoulade sauce recipes"
RéMOULADE SAUCE RECIPE - THE SPRUCE EATS
Steps to Make It. Gather the ingredients. In a bowl, combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, …
From thespruceeats.com
Ratings 66Calories 144 per servingCategory Sauce
From thespruceeats.com
Ratings 66Calories 144 per servingCategory Sauce
5 MINUTE REMOULADE SAUCE (GF) - RECIPES FROM A PANTRY
Remoulade Sauce is a key component in many Southern staple dishes from Louisiana, New Orleans and other Southern food hotspots. While it’s famous for being used on an Oyster or Shrimp Po’ Boy Sandwich, it also …
From recipesfromapantry.com
From recipesfromapantry.com
REMOULADE SAUCE RECIPE - HOW TO MAKE FANCY TARTAR …
Learn how to make a Remoulade Sauce Recipe! Go to http://foodwishes.blogspot.com/2014/09/remoulade-sauce-20.html for more information, and many, many more re...
From youtube.com
From youtube.com
RéMOULADE | TRADITIONAL SAUCE FROM FRANCE - TASTEATLAS
Rémoulade. This simplest version of this French sauce is nothing more than a base of mayonnaise mixed with herbs, capers, pickles, and a few optional drops of anchovy oil. The word rémoulade is thought to have originated from the …
From tasteatlas.com
From tasteatlas.com
REMOULADE SAUCE | FLIPBOARD
Remoulade Sauce. 9 likes • 37 shares. Share. Flip. Like. Delish - By Brooke Caison • 21h. Remoulade is arguably the most underrated of all the condiments. Now synonymous with Cajun and Creole food, remoulade is a cold sauce with French …. Read more on delish.com.
From flipboard.com
From flipboard.com
REMOULADE SAUCE RECIPE - TASTINGTABLE.COM
Slice the green onion and mince the garlic clove. Add all ingredients to a jar and blend with an immersion blender on high, until they are …
From tastingtable.com
From tastingtable.com
CRAWFISH BEIGNETS WITH REMOULADE SAUCE - THERESCIPES.INFO
Crawfish Beignets - Recipe | Cooks.com great www.cooks.com. To make Beignets, mix above well. Cover bowl with a damp towel. Set aside 30 to 45 minutes. Then mix well again. Drop large spoonful of mixture into hot oil (350 to 375 degrees) and fry until lightly browned.
From therecipes.info
From therecipes.info
FOOD WISHES VIDEO RECIPES: REMOULADE SAUCE 2.0 - BLOGGER
Ingredients for about 1 1/2 cup of remoulade sauce: 1 teaspoon dried tarragon. 2 tablespoon white wine vinegar. 1 cup mayonnaise. 2 teaspoon anchovy paste. 1/4 cup finely diced dill pickles. 1/4 cup finely diced bread & butter pickles. 1 tablespoon chopped capers. 1 tablespoon minced green onions. 1 tablespoon chopped parsley.
From foodwishes.blogspot.com
From foodwishes.blogspot.com
REMOULADE SAUCE - CULINARY HILL
In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Fold in parsley. Cover and chill until serving time, up to four days in the refrigerator in an airtight container.
From culinaryhill.com
From culinaryhill.com
WHAT DO YOU PUT REMOULADE SAUCE ON? - FINDANYANSWER.COM
Add an egg to the bowl of your food processor and process for about 20 seconds. Add mustard, vinegar, and salt then process for another 20 seconds. Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important.
From findanyanswer.com
From findanyanswer.com
REMOULADE SAUCE | TASTE FRANCE MAGAZINE
lemon x 1. Salt & pepper. Where to find. Finely cut the pickles and capers. Chop the parsley and chives. In a bowl, mix the mayonnaise, creme fraiche and mustard, pickles, capers, parsley, chives and a few drops of lemon juice. Add salt and pepper. Mix well.
From tastefrance.com
From tastefrance.com
REMOULADE SAUCE RECIPE - MARY BARBER, SARA CORPENING | FOOD
Step 1. In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day. Advertisement.
From foodandwine.com
From foodandwine.com
REMOULADE SAUCE RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in …
From eatingwell.com
From eatingwell.com
REMOULADE | FOOD & WINE
Crispy Fish Sandwiches with Herb Remoulade. Go to Recipe. Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, …
From foodandwine.com
From foodandwine.com
LOUISIANA REMOULADE SAUCE RECIPE - THE SPRUCE EATS
In a food processor, combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped. Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend. Add salt and freshly ground black pepper, to taste.
From thespruceeats.com
From thespruceeats.com
REMOULADE SAUCE (REMOULADSåS) - SWEDISH FOOD
Remouladsås. Remoulade sauce is popular throughout Sweden, especially with grilled or fried fish and as a dressing for a rostbiffmacka (roast beef sandwich). The sauce has evolved from the French version and varies a lot from place to place. Dansk remouladsås (Danish remoulade sauce), which contains curry powder and finely chopped vegetables ...
From swedishfood.com
From swedishfood.com
REMOULADE SAUCE (PLUS VIDEO) - IMMACULATE BITES
Remoulade Sauce is a Southern party favorite condiment because it is creamy, tangy, and spicy. It serves as a great salad dressing, the perfect dab on baked or fried goodies, or a dipping sauce for party appetizers! This remoulade recipe is super easy to make with the simplest ingredients, such as mayonnaise, mustard, and garlic, and made more delectable …
From africanbites.com
From africanbites.com
SPICY REMOULADE SAUCE RECIPE - MARCIA KIESEL | FOOD & WINE
Ingredient Checklist. 1/2 cup mayonnaise. 2 tablespoons chopped pickled gherkins. 2 tablespoons chopped onion. 2 teaspoons fresh lemon juice. 1 teaspoon mustard, preferably Creole. 1/2 teaspoon ...
From foodandwine.com
From foodandwine.com
GERMAN TARTAR SAUCE OR REMOULADE SAUCE – REMOULADENSAUCE
Instructions. Cut the egg, cornichons, parsley, dill, onion and capers into very litle pieces. In a bowl fill the mayonnaise and add the precious named ingredients. Mix everything very well, add a little of the cornichon fluid and stir. Salt and pepper to taste.
From mygerman.recipes
From mygerman.recipes
BEST REMOULADE SAUCE - HOW TO MAKE HOMEMADE REMOULADE …
In a medium bowl, whisk mayonnaise, mustard, pickles, chives, parsley, hot sauce, lemon juice, horseradish, Cajun seasoning, and paprika until smooth. Make Ahead: Remoulade can be made 2 weeks ...
From delish.com
From delish.com
CHRISTIE'S RESTAURANT REMOULADE SAUCE RECIPE? - FOOD NEWS
DIRECTIONS. Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside. Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
From foodnewsnews.com
From foodnewsnews.com
NEW ORLEANS REMOULADE SAUCE RECIPE - SERIOUS EATS
Directions. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator. Featured Video.
From seriouseats.com
From seriouseats.com
CLASSIC FRENCH REMOULADE - THE DARING GOURMET
Instructions. Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld.
From daringgourmet.com
From daringgourmet.com
LOUISIANA REMOULADE SAUCE RECIPE - SOMEWHERE DOWN SOUTH
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
REMOULADE SAUCE - HOUSE OF NASH EATS
Add and mix. Firstly, combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well. Cover and chill. After that, cover with plastic wrap and let …
From houseofnasheats.com
From houseofnasheats.com
EASY REMOULADE SAUCE (5 MINUTE RECIPE!) - NO SPOON NECESSARY
7-ingredient Remoulade Sauce recipe is ultra-creamy, bursting with robust Cajun flavors & made in 5 minutes! It pairs perfectly with everything from fries & hushpuppies to seafood, burgers & MORE! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings. Prep Time 5 mins. Total Time 5 mins.
From nospoonnecessary.com
From nospoonnecessary.com
REMOULADE RECIPE (CREOLE-STYLE SAUCE) | KITCHN
Remoulade generally makes any seafood taste better — fried fish in particular. Pair it with po’ boys, crab cakes, salmon (or any fish fillet), or fried shrimp; drizzle it over steaks or fried green tomatoes; or dip french fries into it. The sauce …
From thekitchn.com
From thekitchn.com
REMOULADE SAUCE RECIPE - FRENCH RECIPES, EASY FRENCH FOOD
Sauce Rémoulade Ingredients. 1 cup mayonnaise ; 2 tablespoons French style mustard; 1 tablespoon capers, drained, rinsed and chopped finely; 1 tablespoon finely chopped pickles
From easy-french-food.com
From easy-french-food.com
CAJUN REMOULADE SAUCE - THE CHUNKY CHEF
Variations of this recipe. Less zesty – feel free to reduce the amount of horseradish, use grainy mustard instead of Creole, reduce the amount of Cajun seasoning, or reduce the amount of hot sauce.; More zesty – for more kick, try increasing the amount of horseradish, Creole mustard, Cajun seasoning, hot sauce, or use additional hot sauce.; Stir-ins – try …
From thechunkychef.com
From thechunkychef.com
REMOULADE SAUCE - A DIPPING SAUCE OR CONDIMENT! | DELICIOUS TABLE
Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds. Transfer to an airtight container and refrigerate for at least 1 hour before using. Will keep for up to 1 week in the refrigerator. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.
From delicioustable.com
From delicioustable.com
TARTAR SAUCE VS. REMOULADE - COMPARISON - TASTYLICIOUS
Tartar sauce is a condiment that combines mayonnaise, gherkins, capers, freshly chopped dill, and lemon juice. Other extras like mustard or chopped onions are also commonly added. Its creamy, tart flavor is perfect for topping fried fish and other seafood dishes. Remoulade is a classic sauce that also uses oil or mayonnaise as its base.
From tastylicious.com
From tastylicious.com
#60-minutes-or-less #time-to-make #course #preparation #sauces #condiments-etc #easy #dietary #savory-sauces #3-steps-or-less
You'll also love