Rémoulade Sauce Big Easy Style With A Twist Food

CLASSIC FRENCH REMOULADE

Classic French Remoulade image

A classic French Remoulade that's as versatile as it is delicious! Use it for spreading, dipping, and tossing in a wide variety of dishes.

Provided by Kimberly Killebrew

Time 4h5m

Number Of Ingredients 8

Ingredients

1 cup quality mayonnaise
2 tablespoons finely minced cornichons
2 tablespoons finely chopped mixed herbs
1 tablespoon very finely minced capers
1 tablespoon real French Dijon mustard (, we recommend Maille )
1 tablespoon white wine vinegar
a few drops of anchovy essence (, or one small very finely chopped anchovy fillet (optional))
salt and pepper to taste

Steps:

Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.

Nutrition Facts : ServingSize 1 tablespoon, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g

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.

RéMOULADE SAUCE

Rémoulade Sauce image

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

Ingredients

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

Steps:

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

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

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

Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early Aughts. Use it to zip up shrimp, or layer it, as Mr. Starr did, with crisp layers of fried mirliton, otherwise known as chayote.

Provided by William Grimes

Categories dips and spreads

Time 1h3m

Yield 2 cups

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
1/4 cup sour cream
1/4 cup creole mustard
2 tablespoons chile sauce
1 tablespoon heavy cream
1 tablespoon prepared horseradish
1 tablespoon finely sliced scallions (green part only)
1 teaspoon Worcestershire sauce
5 dashes Tabasco sauce
1/2 teaspoon sugar
1 clove garlic, peeled and minced
1 hard-boiled egg, finely chopped
Salt and freshly ground white pepper
Cayenne pepper

Steps:

In a medium bowl, mix mayonnaise, sour cream, mustard, chili sauce, cream, horseradish and scallions. Add Worcestershire, Tabasco, sugar, garlic and egg. Add salt, white pepper and cayenne pepper to taste.
Cover, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams

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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