Creole Remoulade Dressing Recipes

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

Time 10m

Number Of Ingredients 9

Ingredients

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 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

EASY REMOULADE SAUCE

Easy Remoulade Sauce image

Remoulade is such a versatile sauce on anything from sandwiches to egg salad to dipping sauce for fried foods.

Provided by Chef Mireille

Categories Condiments

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon Creole seasoning
2 cloves garlic (minced)
2 teaspoons olives (roughly chopped)
1 tablespoon sweet relish
1 tablespoon finely chopped parsley
1 scallion (finely chopped)
1/4 teaspoon salt

Steps:

Whisk together the mayonnaise with the mustard until thoroughly combined.
Add the worcestershire and lemon juice. Mix until well combined.
Add smoked paprika, cayenne and Creole seasoning.
Add the garlic, olives, sweet relish, parsley and scallions.
Mix until thoroughly combined.
Taste first and only add salt, if needed.
Leave in the refrigerator for at least 30 minutes for the flavors to develop.

Nutrition Facts : Calories 162 kcal, Carbohydrate 2 g, Protein 1 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 269 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

REMOULADE SAUCE - CREOLE STYLE

Remoulade Sauce - Creole Style image

Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.

Provided by LifeIsGood

Categories Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 13

Ingredients

3/4 cup vegetable oil
1/2 cup green onion, chopped (both green and white parts)
1/2 cup yellow onion, chopped
1/4 cup lemon juice (freshly squeezed)
1/2 cup celery, finely chopped
3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3 tablespoons ketchup
4 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4-1/2 teaspoon cayenne (depending on how hot you like it)
1/4 teaspoon fresh ground black pepper

Steps:

Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

Nutrition Facts : Calories 818.1, Fat 83.2, SaturatedFat 10.7, Sodium 1457, Carbohydrate 20.5, Fiber 3.7, Sugar 10.2, Protein 3.5

CREOLE REMOULADE SAUCE

Creole Remoulade Sauce image

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories Sauces

Time 10m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
1/2 small red onion, roughly chopped
2 scallions, roughly chopped
3 sprigs fresh parsley
3 sprigs fresh tarragon (or 2 tsp dried tarragon)
1/8 cup capers, well drained
1/4 cup dill pickle, drained and roughly chopped (or use bottled dill relish)
1 1/2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon hot sauce
1 teaspoon Dijon mustard

Steps:

Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.

Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

This Cajun-Style Remoulade Sauce is a creamy and ultra flavorful sauce with a glorious kick of spicy Cajun flavors.

Provided by The Chunky Chef

Categories Condiment

Time 1h10m

Number Of Ingredients 11

Ingredients

1 1/2 cups mayonnaise
1/3 cup Creole mustard (grainy mustard can be substituted, but the best flavor comes from using Creole)
1 clove garlic (grated or finely minced)
1 Tbsp prepared horseradish (or creamed horseradish)
1 Tbsp paprika
2 tsp Cajun seasoning
1 1/2 tsp lemon juice (fresh) (or pickle juice)
1 tsp Worcestershire sauce
1 tsp hot sauce
1 - 2 tsp minced fresh parsley
pinch cayenne pepper (optional)

Steps:

Add all ingredients in a mixing bowl, whisking to combine well.
Cover and refrigerate for at least 1-2 hours.
Serve with your favorite seafood recipes.

Nutrition Facts : Calories 200 kcal, Carbohydrate 1 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

REMOULADE SAUCE

Remoulade Sauce image

Creamy and garlicky with a spicy kick, you won't be able to get enough of this homemade Remoulade Sauce! Use it as a dip for vegetables, fries, and finger foods, or as a spread for burgers or sandwiches like Shrimp Po'Boys. This Louisiana inspired remoulade sauce is ADDICTIVE!

Provided by Amy Nash

Categories Spreads & Sauces

Time 2m

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
2 Tablespoons dijon mustard
1 teaspoon smoked paprika
1 teaspoon creole seasoning
1-2 teaspoons prepared horseradish
2 Tablespoons dill pickle relish
2 cloves garlic (minced)
1/2 to 1 teaspoon hot sauce (adjust to taste)
2 Tablespoons relish
2 green onions (finely chopped)
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
Cover with plastic wrap and let it sit in the fridge for 1 hour.

Nutrition Facts : Calories 204 kcal, Carbohydrate 3 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 392 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

ZESTY CREOLE REMOULADE

Zesty Creole Remoulade image

This Zesty Remoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches.

Provided by Bernice Hill

Categories Sauces

Time 1m41S

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1 tbsp grainy mustard
1 tsp Frank's Red Hot Sauce
1/2 tsp horseradish
1/2 tsp Slap Yo' Mama Seasoning
1 tsp sweet paprika
1/2 tsp cayenne
1 tbsp fresh lemon juice
2 tbsp chopped fresh chives
Salt and Pepper

Steps:

Add all ingredients to a small bowl and mix well.
Allow to sit for an hour or two so the flavours have time to mingle.

Nutrition Facts : Calories 194 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/8 cup, Sodium 721 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

REMOULADE SAUCE

Remoulade Sauce image

A delicious remoulade sauce for any dish that needs a bit of kick.

Provided by Karen

Categories Sauce

Number Of Ingredients 13

Ingredients

1 1/4 Cup Mayonnaise
2 Tbsp Creole Mustard
1 Tbsp Ketchup
1 Clove Garlic, grated or finely chopped
2 tsp Horseradish
1 Tbsp Lemon juice
1 Tbsp Finely chopped parsley
1 Tbsp Finely chopped green onion
1 tsp Louisiana style hot sauce
1 tsp dill pickle juice
1 tsp Paprika
1 tsp Worcestershire Sauce
1/8 tsp cayenne pepper

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

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