New Orleans Sauce Food

25 CLASSIC NEW ORLEANS FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a New Orleans recipe in 30 minutes or less!

NEW ORLEANS REMOULADE SAUCE RECIPE

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.

CLASSIC NEW ORLEANS SEAFOOD SAUCE

Steps:

• Combine all ingredients with a fork and keep refrigerated until using.
• It will keep for a week or so.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
• Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
• Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
• Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
• In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

OLD NEW ORLEANS REMOULADE SAUCE

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!

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
• MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
• Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
• Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
• Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
• Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
• To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
• NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.