Remoulade 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.
REMOULADE SAUCE
Provided by Emeril Lagasse
Time 20m
Yield about 3 cups
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.
REMOULADE
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
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.
REMOULADE
Provided by Tyler Florence
Categories appetizer
Time 50m
Yield approximately 2 cups
Number Of Ingredients 14
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.
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.
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
CELERIAC REMOULADE
A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon
Provided by Tom Kerridge
Categories Side dish
Time 15m
Yield Serves 4 - 6 (as a side)
Number Of Ingredients 6
Steps:
- Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.
- Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.
Nutrition Facts : Calories 155 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
CHEF JOHN'S REMOULADE SAUCE
To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 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
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RéMOULADE SAUCE RECIPE - THE SPRUCE EATS
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It …
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Ratings 66Calories 144 per servingCategory Sauce
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Ratings 66Calories 144 per servingCategory Sauce
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Simple Louisiana Remoulade Sauce. Rémoulade sauce is a creole recipe coming from French origins. In 17 th century France, the name derived from remolas. This was from the Northern dialect of Picardy meaning horseradish. Picardy, part of Hauts-de-France, is a historical region of northern France. It stretches north from the suburbs of Paris and ...
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Remoulade sauce is popular throughout Sweden, especially with grilled or fried fish and as a dressing for a rostbiffmacka (roast beef sandwich). The sauce has evolved from the French version and varies a lot from place to place. Dansk remouladsås (Danish remoulade sauce), which contains curry powder and finely chopped vegetables, is especially popular in southern …
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Remoulade is also typically served together with fries along with Ketchup or mayonnaise. My personal favorite way of serving remoulade is as topping/condiment for a pan fried fresh fish served on a slice of Danish rye bread and fresh lemon juice . See also: Recipe for pan-fried fish. It is a super simply dish, super delicious and super easy to make - it is my top …
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SAUCE RéMOULADE | FOOD | BRITANNICA
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From theguardian.com
GREAT FOOD - REMOULADE, NEW ORLEANS TRAVELLER REVIEWS ...
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No recommendations, no editorial on the foods, blah! I ordered the remoulade burger and it was a 1/2 lb. sandwich priced at 10 bucks that should've been $7. It was, however, pretty good. My wife tried the jambalya. It was a generous portion and she reported it was pretty good. The place has lg. bulb lights on a ceiling timber that makes it feel cold and uninviting. …
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From eatthismuch.com
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From poshjournal.com
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From 196flavors.com
From 196flavors.com
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From redbonefoods.com
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From bbc.co.uk
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From en.wikipedia.org
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Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries and fried green tomatoes. A cold smooth sauce made with a mayonnaise base, garlic, onions, mustard, parsley, other fresh herbs, and seasonings. Variations of remoulade are found all over the world, from France to ...
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From copenhagenet.dk
From copenhagenet.dk
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