Remoulade Sauce Recipe Courtesy Emeril Lagasse Food
NEW ORLEANS-SYLE REMOULADE SAUCE
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
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 RECIPE, COURTESY EMERIL LAGASSE
Categories Sauce Quick & Easy
Number Of Ingredients 11
Steps:
- Put all the ingredients in 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 BY EMERIL
This is almost the same recipe that the great Emeril Lagasse created, but with less oil and a few small tweaks.
Provided by Late Night Gourmet
Categories Sauces
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 73.7, Fat 7.1, SaturatedFat 0.9, Sodium 249, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 0.6
EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE
Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Summer
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
- Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
- Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
- Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5
EMERIL'S REMOULADE SAUCE
A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.
Provided by gailanng
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Put all the ingredients in a food processor and process for 30-45 seconds, chill.
Nutrition Facts : Calories 553.4, Fat 56, SaturatedFat 7.2, Sodium 1328, Carbohydrate 14.1, Fiber 2.8, Sugar 6.8, Protein 2.9
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