Blender Remoulade Sauce Recipes

REMOULADE

Remoulade image

Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.

Provided by Lisa Hatfield

Categories Sauces, Marinades, & Condiments

Time 10m

Number Of Ingredients 16

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped yellow onions
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped celery
2 cloves chopped garlic
2 tablespoons prepared horseradish
3 tablespoons whole-grain mustard (or Creole mustard)
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon of sea salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 tablespoon Louisiana-style hot sauce

Steps:

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.

Nutrition Facts : ServingSize 24 g, Calories 67 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 6 g, Sodium 275 mg, Fiber 1 g, Sugar 1 g

HOMEMADE DANISH REMOULADE

Homemade Danish remoulade image

Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.

Provided by NordicFoodLiving.com

Categories Sauce Dipping

Time 10m

Number Of Ingredients 13

Ingredients

3 tbsp mayonnaise, ((good quality))
1 tbsp sour cream ((about 18%))
1 tbsp carrots, ((finely chopped))
1 tbsp pointed cabbage (Murdoc cabbage) ((finely chopped) (or other crisp cabbage) )
1 tbsp gherkins ((finely chopped))
1 tbsp chives ((finely chopped))
1 tbsp lemon juice
1 tsp red onions ((finely chopped))
1 tsp strong mustard
1 tsp turmeric (adjust according to color preference)
1/2 tsp sugar
1/2 tsp salt
Pepper to taste

Steps:

Prepare all the vegetables.
In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
Let your homemade remoulade rest in the fridge for 30 minutes before serving.

REMOULADE SAUCE A LA NEW ORLEANS

Remoulade Sauce a la New Orleans image

Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.

Provided by COOKINCOWGIRLS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
¼ cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
½ teaspoon chili powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 teaspoon capers, chopped

Steps:

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g

BLENDER REMOULADE SAUCE

Blender Remoulade Sauce image

From Southern Accent cookbook. Nice with boiled shrimp. Posted by Walker Lewis. Enough for 2 lbs. shrimp. Best if made a day ahead and chilled.

Provided by Oolala

Categories Sauces

Time 6h2m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup white onion, chopped
3/4 cup oil
1/4 cup tarragon vinegar
1/2 cup creole mustard
2 teaspoons paprika
3/4 teaspoon cayenne pepper
2 teaspoons salt
2 medium garlic cloves, pressed
1/2 cup green onion, chopped, can use chives

Steps:

Blend all ingredients except for the green onions or chives, for 5-6 seconds.
Add the green onions or chives and now blend only 2 seconds. Do not blend longer or you will have puree.
Chill overnight.
Serve with shrimp arranged on a bed of lettuce on individual salad plates.

Nutrition Facts : Calories 400.7, Fat 42.1, SaturatedFat 6.2, Sodium 1516, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 1.9

LOUISIANA REMOULADE SAUCE

Louisiana Remoulade Sauce image

This Louisiana remoulade sauce recipe is easy and delicious with seafood and baked or fried fish. It is also a great sauce for burgers.

Provided by Diana Rattray

Categories Side Dish Sauces Condiment Sauce

Time 8m

Number Of Ingredients 11

Ingredients

8 to 10 small cornichons, coarsely chopped
2 teaspoons capers
2 green onions, coarsely chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole mustard, or whole grain mustard
1 tablespoon parsley, chopped
1 cup mayonnaise
1/2 teaspoon paprika
1 to 3 dashes Tabasco, or a dash of cayenne pepper
1 dash salt, or to taste
1 dash pepper, or to taste

Steps:

In a food processor, combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped.
Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend.
Add salt and freshly ground black pepper, to taste.
Spoon the mixture into a jar or container with a lid; use it right away to accompany your favorite recipes.
Enjoy!

Nutrition Facts : Calories 79 kcal, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 8 g, ServingSize 1 1/4 cups (20 servings), UnsaturatedFat 0 g

REMOULADE SAUCE RECIPE

Remoulade Sauce Recipe image

Remoulade Sauce is a classic condiment perfect for seafood like crab cakes, fish, and shrimp. A fast and easy sauce to serve. Made with egg yolks, oil, capers, and relish.

Provided by Kim

Categories Condiment

Time 5m

Number Of Ingredients 10

Ingredients

2 large egg yolks
2 Tablespoons water
1 ½ Tablespoons lemon juice
1 teaspoon dijon mustard
½ teaspoon salt
2 cloves garlic (minced)
¾ cup vegetable oil (or canola oil)
1 Tablespoon capers
1 Tablespoon fresh parsley
1 Tablespoon relish

Steps:

Put the egg yolks, water, lemon juice, mustard, salt, and garlic in a blender. Blend on medium until combined, about 15 seconds.
With the blender running, slowly feed the oil through the tube in the lid and let blend until the oil is well incorporated, about 2 minutes.
Turn the blender off and add the capers, parsley, and relish. Pulse (low speed blend) to incorporate and roughly chop.
Season to taste as desired with salt and pepper. Chill until ready to serve. Keeps up to 3 days.

Nutrition Facts : ServingSize 1 batch (1 cup), Calories 144 kcal, Carbohydrate 9 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 369 mg, Sodium 1626 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

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