Arnauds Remoulade Sauce Recipes

BRENNAN'S CLASSIC SHRIMP REMOULADE

Steps:

• Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
• Cover and mix at high speed until well blended.
• Remove cover and gradually add oil in a slow steady stream.
• Sauce will thicken to a pourable, creamy consistency.
• Store in covered container in refrigerator up to 3 days.
• Serving suggestion: toss boiled shrimp in remoulade sauce.
• Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

REMOULADE SAUCE

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.

SHRIMP REMOULADE

Steps:

• Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
• To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
• Stir in remaining ingredients for the sauce.
• Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.

ARNAUD'S SHRIMP RéMOULADE

Steps:

• Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
• Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
• About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
• Serve on a bed of chopped watercress or good quality lettuce.

REMOULADE SAUCE

Steps:

• Stir all ingredients together in a bowl
• Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
• Let chill in the refrigerator for at least an hour to meld flavors before serving
• Keep refrigerated

ARNAUD'S REMOULADE SAUCE

Steps:

• In a blender, combine the mustard, horseradish, vinegar, lemon juice, basil, paprika, celery salt and cayenne pepper. Slowly drizzle olive oil in a steady stream to emulsify. Add salt and pepper to taste. Transfer sauce to medium bowl and stir in the green onions, celery and parsley. Refrigerate for at least an hour before serving.