Remoulade Made From Scratch 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

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



Remoulade image

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.

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

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



Rémoulade Sauce image

Steps:

  • Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

REMOULADE MADE FROM SCRATCH

Remoulade is a variant of mayonnaise and so you *can* use premade mayonnaise in this recipe (remove all of the mayonnaise ingredients). This recipe make a *LOT* of mayo, it can be kept for a while, or just cut the recipe with now ill effect. The only measurements that *must* be spot on in this recipe are the oil and eggs, everything else is a 'some'. However homemade mayonnaise is *delicious* and so much different than the weird stuff you buy in a jar. Many people think mayonnaise is unhealthy because of the eggs--to be sure to be completely safe you should use pasteurized egg/egg products. However professional kitchens have been making mayonnaise like this for *years* and the risk of an unhealthy egg is fairly low. Give her a shot, I'm sure you'll love it!

Provided by Desree42

Categories     Sauces

Time 15m

Yield 1 quart

Number Of Ingredients 16



Remoulade Made from Scratch image

Steps:

  • For the Mayonnaise: Whisk the yolks, water, and mustard together until slightly foamy.
  • Add the oil gradually in a thin stream, whipping constantly, until all the oil is incorporated and the mayo is thick (this can be done in a food processor, just gently drizzle the oil in the top opening and turn the processor off as soon as all the oil is used).
  • Adjust seasoning with salt, pepper, and lemon juice.
  • Refrigerate immediately if not to be used.
  • For the Remoulade: Combing all the remaining ingredients with the mayo (the capers, chives, chervil, tarragon, Dijon) and mix until combined.
  • Adjust seasoning with salt, Worcestershire sauce, and Tabasco.
  • Hold in the refrigerator until needed.

Nutrition Facts : Calories 6177.6, Fat 681.6, SaturatedFat 93.3, Cholesterol 1057.7, Sodium 1917.7, Carbohydrate 19.4, Fiber 5.3, Sugar 2.8, Protein 21.2

3 ounces pasteurized egg yolks
1 ounce white vinegar
1 ounce water
1 tablespoon dry mustard
3 cups vegetable oil
kosher salt, to taste
white pepper, to taste
1 ounce lemon juice
2 ounces capers (drained and chopped)
2 tablespoons chives (chopped)
3 tablespoons chervil (chopped)
3 tablespoons tarragon leaves (chopped)
1 tablespoon Dijon mustard
salt
Worcestershire sauce, to taste
2 dashes Tabasco sauce

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