Grannys Remoulade Sauce Recipes

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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

GRANNY'S REMOULADE SAUCE



Granny's Remoulade Sauce image

This recipe for delicious Southern remoulade sauce has been in my family for many decades. A big bowl of this wonderful sauce, made by my grandmother, always graced the table at our big family seafood boils. It is delicious with every kind of fried and boiled seafood, and even jazzes up your plain-jane sandwiches. Once you taste this, you'll want to put it on everything!

Provided by CAKEPRO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup mayonnaise
3 hard-cooked eggs, chopped
½ lemon, juiced
2 tablespoons ketchup
2 tablespoons minced green onion
1 tablespoon tarragon vinegar
1 tablespoon minced fresh parsley
2 teaspoons minced capers
1 clove garlic, minced
1 teaspoon horseradish
1 teaspoon mustard
¼ teaspoon minced fresh savory

Steps:

  • Combine mayonnaise, hard-cooked eggs, lemon juice, ketchup, green onion, tarragon vinegar, parsley, capers, garlic, horseradish, mustard, and savory in a bowl; mix until well-blended. Cover with plastic wrap and chill for flavors to combine, at least 1 hour or overnight.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 1.2 g, Cholesterol 45 mg, Fat 11.9 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 126.1 mg, Sugar 0.7 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.

FRIED GREEN TOMATOES WITH REMOULADE SAUCE



Fried Green Tomatoes With Remoulade Sauce image

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup mayonnaise (preferably homemade)
1 hard-boiled egg, finely chopped
1 tablespoon capers, chopped
1 tablespoon chopped sweet pickle (or dill pickles)
1 teaspoon chopped parsley
1 dash hot pepper sauce (or cayenne)
3 large green tomatoes, sliced 1/2-inch thick (about 12-14 slices)
flour (for dredging)
1 teaspoon celery salt
1/4-1/2 teaspoon garlic powder (optional)
6 beaten eggs, diluted with 1/2 cup milk
4 cups seasoned bread crumbs (or plain, preferably homemade)
2 -3 cups light oil, for frying (such as canola or peanut)

Steps:

  • Make the remoulade sauce:.
  • Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
  • Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
  • Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
  • Season with salt, and serve immediately with the remoulade sauce. Enjoy!

Nutrition Facts : Calories 849.5, Fat 35, SaturatedFat 7.3, Cholesterol 342.1, Sodium 2744.8, Carbohydrate 104.5, Fiber 7.5, Sugar 17, Protein 30.2

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

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

NEW ORLEANS RéMOULADE SAUCE



New Orleans Rémoulade Sauce image

This creamy and spicy New Orleans Rémoulade Sauce recipe, pairs with all types of seafood and Shrimp Po Boys and Lobster Rolls!

Provided by Jill Selkowitz

Categories     Condiment

Number Of Ingredients 9

1 cup Mayonnaise
2 teaspoons Homemade Old Bay Seasoning Recipe
1/4 cup Fresh Flat Leaf Parsley (chopped)
1 Tablespoon Horseradish
1 Tablespoon Whole Grain Mustard
2 teaspoons Worcestershire Sauce
2 teaspoons Tabasco Sauce (or to taste)
1 teaspoon True Lemon
1/2 teaspoon Garlic Powder

Steps:

  • Mix together all ingredients and store in an air tight container in the refrigerator.

SIMPLE REMOULADE SAUCE



Simple Remoulade Sauce image

Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.

Provided by Kikimony

Categories     Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup mayonnaise
2 teaspoons lemon juice
3 teaspoons chopped parsley
2 teaspoons brown mustard
2 tablespoons sweet relish
1/2 cup ketchup or 1/2 cup catsup
1 teaspoon horseradish
1 dash paprika
1 tablespoon Worcestershire sauce (optional)

Steps:

  • Mix together and served chilled.
  • FOR THE VARIATION:OMIT brown mustard and relish.
  • And ADD the Worcestershire.
  • (probably our preferred way).

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