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
CLASSIC NEW ORLEANS SEAFOOD SAUCE
This could be found in every Oyster Bar in Town. Take a freshly shucked oyster, dunk it in this sauce, pop it on a saltine cracker and eat immediately. It is also very good with cold shrimp/prawns or crawfish. We like it spread on a cold rare roast beef sandwich. It is a very flexible sauce; you can add more Tabasco if you need the heat. Less or more horseradish is fine too.
Provided by omeomy 2
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients with a fork and keep refrigerated until using.
- It will keep for a week or so.
Nutrition Facts : Calories 275.1, Fat 1.3, SaturatedFat 0.2, Sodium 2932.1, Carbohydrate 70.6, Fiber 3.4, Sugar 61.5, Protein 5.2
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
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!
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