Ryans Famous RÉmoulade Recipes

HOMEMADE DANISH REMOULADE

Homemade Danish remoulade image

Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.

Provided by NordicFoodLiving.com

Time 10m

Number Of Ingredients 13

Ingredients

3 tbsp mayonnaise, ((good quality))
1 tbsp sour cream ((about 18%))
1 tbsp carrots, ((finely chopped))
1 tbsp pointed cabbage (Murdoc cabbage) ((finely chopped) (or other crisp cabbage) )
1 tbsp gherkins ((finely chopped))
1 tbsp chives ((finely chopped))
1 tbsp lemon juice
1 tsp red onions ((finely chopped))
1 tsp strong mustard
1 tsp turmeric (adjust according to color preference)
1/2 tsp sugar
1/2 tsp salt
Pepper to taste

Steps:

Prepare all the vegetables.
In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
Let your homemade remoulade rest in the fridge for 30 minutes before serving.

REMOULADE SAUCE

Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

REMOULADE

Remoulade image

Provided by Tyler Florence

Categories appetizer

Time 50m

Yield approximately 2 cups

Number Of Ingredients 14

Ingredients

2 cups mayonnaise, recipe follows
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
2 tablespoons chopped parsley leaves
1 1/2 anchovies, minced
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
4 large egg yolks
1 teaspoon dry mustard
1 lemon, juiced
1 tablespoon water
1 1/2 cups canola oil
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.;
First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks.
If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice.

REMOULADE

Remoulade image

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

Ingredients

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

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.

RéMOULADE

Rémoulade image

This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin's Cajun shrimp boil. It's also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.

Provided by Samin Nosrat

Categories condiments

Time 5m

Yield About 3 1/2 cups

Number Of Ingredients 10

Ingredients

2 cups mayonnaise
6 tablespoons Creole or Dijon mustard
1/4 cup finely chopped parsley
1/4 cup finely chopped scallions
1/4 cup prepared or finely grated horseradish
2 garlic cloves, finely grated or pounded
2 teaspoons hot sauce
2 teaspoons lemon juice, plus more as needed
1/2 teaspoon cayenne-pepper powder
1 teaspoon paprika

Steps:

Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 418 milligrams, Sugar 1 gram, TransFat 0 grams

RéMOULADE SAUCE

Rémoulade Sauce image

This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.

Provided by Pierre Franey

Categories easy, condiments

Time 5m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
1/4 cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste

Steps:

Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams

RYAN'S FAVORITE BEANS

Ryan's Favorite Beans image

My 17 year old has always loved this recipe, so it's been a mainstay in my family for many years. A great summer potluck dish.

Provided by Valerie Brunmeier

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

Ingredients

6 slices bacon
1 pound ground beef
1 ½ cups chopped onion
1 (31 ounce) can pork and beans, drained
1 (31 ounce) can pork and beans, with liquid
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can lima beans, drained
1 ½ cups barbeque sauce
⅓ cup packed brown sugar
2 tablespoons cider vinegar
1 teaspoon liquid smoke flavoring
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
Cover Dutch oven, and bake 1 hour in the preheated oven.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 38.5 g, Cholesterol 23 mg, Fat 5.7 g, Fiber 8.7 g, Protein 12.8 g, SaturatedFat 2 g, Sodium 930.2 mg, Sugar 8.8 g

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

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