New Orleans Syle Remoulade Sauce Recipes

NEW ORLEANS REMOULADE SAUCE RECIPE

New Orleans Remoulade Sauce Recipe image

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

Provided by Joshua Bousel

Time 1h5m

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce
2 teaspoons whole-grain mustard
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Steps:

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.

Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g

NEW ORLEANS-SYLE REMOULADE SAUCE

New Orleans-Syle Remoulade Sauce image

This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/2 cup finely chopped scallions, green parts only
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped celery
2 tablespoons Creole, or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons minced garlic
3 teaspoons sweet paprika
1 teaspoon hot sauce, such as Crystal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

REMOULADE SAUCE A LA NEW ORLEANS

Remoulade Sauce a la New Orleans image

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

Ingredients

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

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

OLD NEW ORLEANS REMOULADE SAUCE

Old New Orleans Remoulade Sauce image

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

Ingredients

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)

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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