Blender Remoulade Sauce Food
REMOULADE SAUCE
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
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
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
Steps:
- Combine ingredients in a bowl. Set aside, covered, in the refrigerator.
BLENDER REMOULADE SAUCE
From Southern Accent cookbook. Nice with boiled shrimp. Posted by Walker Lewis. Enough for 2 lbs. shrimp. Best if made a day ahead and chilled.
Provided by Oolala
Categories Sauces
Time 6h2m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients except for the green onions or chives, for 5-6 seconds.
- Add the green onions or chives and now blend only 2 seconds. Do not blend longer or you will have puree.
- Chill overnight.
- Serve with shrimp arranged on a bed of lettuce on individual salad plates.
Nutrition Facts : Calories 400.7, Fat 42.1, SaturatedFat 6.2, Sodium 1516, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 1.9
LOUISIANA REMOULADE SAUCE
Steps:
- In a food processor, combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped.
- Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend.
- Add salt and freshly ground black pepper, to taste.
- Spoon the mixture into a jar or container with a lid; use it right away to accompany your favorite recipes.
- Enjoy!
Nutrition Facts : Calories 79 kcal, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 8 g, ServingSize 1 1/4 cups (20 servings), UnsaturatedFat 0 g
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
REMOULADE SAUCE - CREOLE STYLE
Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.
Provided by LifeIsGood
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 13
Steps:
- Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
- Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.
Nutrition Facts : Calories 818.1, Fat 83.2, SaturatedFat 10.7, Sodium 1457, Carbohydrate 20.5, Fiber 3.7, Sugar 10.2, Protein 3.5
CREOLE REMOULADE SAUCE
Make and share this Creole Remoulade Sauce recipe from Food.com.
Provided by BennyMade
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.
- Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.).
Nutrition Facts : Calories 653.6, Fat 66.3, SaturatedFat 8.6, Sodium 1390.6, Carbohydrate 17.1, Fiber 2.7, Sugar 8.3, Protein 2.6
NANA'S REMOULADE SAUCE
This was my Grandmother's sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.
Provided by Penny Stettinius
Categories Sauces
Time 10m
Yield 2 Cups, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
- Transfer to a bowl and stir in remaining ingredients.
- Refrigerate.
Nutrition Facts : Calories 223.7, Fat 21.8, SaturatedFat 3.1, Cholesterol 27.8, Sodium 379.2, Carbohydrate 6.6, Fiber 0.8, Sugar 4.4, Protein 2.2
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