Cajunremouladesauce Recipes

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CAJUN REMOULADE SAUCE



Cajun Remoulade Sauce image

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

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons cajun mustard or 2 tablespoons deli style mustard
1 tablespoon fresh parsley (chopped )
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

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.

CAJUN REMOULADE SAUCE



Cajun Remoulade Sauce image

I was first introduced to Remoulade Sauce by Galley Wench and was fascinated with it. Was making some crab cakes today for my SIL and DD and wanted to try to make my own. This is a combination of 3-4 recipes and I thought it turned our really well.

Provided by Nimz_

Categories     Sauces

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup light mayonnaise
2 tablespoons chili sauce
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
2 teaspoons lemon juice
1 teaspoon horseradish
1 -2 garlic clove, chopped
1/4 teaspoon paprika
1/2 teaspoon creole seasoning (Tony Chachere's)

Steps:

  • Mix everything together.
  • Cover and refrigerate for 1-2 hours.
  • Enjoy.

AMAZING REMOULADE SAUCE RECIPE



Amazing Remoulade Sauce Recipe image

Creamy, tangy, and versatile, this easy remoulade sauce pairs deliciously with seafood, chicken, or beef. This is a remoulade sauce recipe you'll love!

Provided by Isabel Laessig

Categories     Appetizer     Sauce

Time 10m

Number Of Ingredients 9

1 cup mayonnaise
3 Tbsp. Creole Mustard ( (or spicy brown))
1 Tbsp. lemon juice
1 Tbsp. Louisiana hot sauce
1/2 tsp. garlic (minced)
½ tsp. black pepper (freshly cracked)
¼ cup dill relish
3 Tbsp. ketchup
3 tsp. Creole seasoning

Steps:

  • Add all ingredients to a large mixing bowl and stir to combine.
  • Transfer sauce to an air-tight glass container and refrigerate for at least 24 hours before serving. Serve, and enjoy!

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 170 mg, ServingSize 1 serving

REMOULADE SAUCE RECIPE



Remoulade Sauce Recipe image

This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.

Provided by Natasha Bull

Categories     Condiment

Time 10m

Number Of Ingredients 10

1 cup mayo
2 tablespoons grainy or Creole mustard
1 clove garlic (minced)
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning ((I used Tony Chachere's))
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley (chopped)

Steps:

  • Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Nutrition Facts : ServingSize 1 tablespoon, Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 118 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

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.

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