Classic Remoulade Sauce 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

CLASSIC REMOULADE SAUCE

Provided by Craig Claiborne

Categories     condiments

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9



Classic Remoulade Sauce image

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

1 cup mayonnaise
1/4 cup finely chopped cornichons (gherkins) or sour pickles
1 tablespoon chopped capers, drained
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped anchovy fillets or anchovy paste
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh chervil, optional
1/2 teaspoon finely chopped fresh tarragon
2 tablespoons finely chopped scallions or green onions

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)

BRENNAN'S CLASSIC SHRIMP REMOULADE

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories     Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21



Brennan's Classic Shrimp Remoulade image

Steps:

  • Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  • Cover and mix at high speed until well blended.
  • Remove cover and gradually add oil in a slow steady stream.
  • Sauce will thicken to a pourable, creamy consistency.
  • Store in covered container in refrigerator up to 3 days.
  • Serving suggestion: toss boiled shrimp in remoulade sauce.
  • Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

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