Our Favorite Remoulade Sauce Recipes

AMAZING REMOULADE SAUCE RECIPE

Amazing Remoulade Sauce Recipe image

Creamy, tangy, and versatile, this easy remoulade sauce pairs deliciously with seafood, chicken, or beef. This is a remoulade sauce recipe you'll love!

Provided by Isabel Laessig

Time 10m

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
3 Tbsp. Creole Mustard ( (or spicy brown))
1 Tbsp. lemon juice
1 Tbsp. Louisiana hot sauce
1/2 tsp. garlic (minced)
½ tsp. black pepper (freshly cracked)
¼ cup dill relish
3 Tbsp. ketchup
3 tsp. Creole seasoning

Steps:

Add all ingredients to a large mixing bowl and stir to combine.
Transfer sauce to an air-tight glass container and refrigerate for at least 24 hours before serving. Serve, and enjoy!

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 170 mg, ServingSize 1 serving

REMOULADE SAUCE

Remoulade Sauce image

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

Ingredients

1 large egg
2 large egg yolks
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon freshly ground pepper
3/4 cup light olive oil
1-2 tablespoons fresh lemon juice
3/4 cup light vegetable oil
1 tablespoon capers, washed, dried, and chopped
2 teaspoons Dijon-style mustard
1 tablespoon chopped parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped shallots

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.)

CLASSIC REMOULADE SAUCE

Classic Remoulade Sauce image

Provided by Craig Claiborne

Categories condiments

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

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

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

OUR FAVORITE REMOULADE SAUCE

Our Favorite Remoulade Sauce image

We love this on sandwiches. I invented this recipe due to my dislike of mayonnaise and anchovies which are used in traditional remoulade recipes.

Provided by swissms

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
2 -3 garlic cloves, minced (or pressed)
2 tablespoons Dijon mustard
1/8 teaspoon Worcestershire sauce
1 dash hot sauce
1/8 teaspoon ground red pepper (cayenne pepper)
3 thinly sliced green onions
1 tablespoon chopped fresh parsley

Steps:

Combine all ingredients in bowl; stir well. Refrigerate until ready to use.

Nutrition Facts : Calories 67.2, Fat 6.2, SaturatedFat 3.8, Cholesterol 12.7, Sodium 59.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 1.2

REMOULADE SAUCE

Remoulade Sauce image

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

Ingredients

1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

Whisk together all ingredients.
Cover and chill 1 hour.

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