Remoulade Recipes

QUICK CELERIAC REMOULADE

Steps:

• In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
• Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

REMOULADE SAUCE

Steps:

• Whisk together all ingredients.
• Cover and chill 1 hour.

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 A LA NEW ORLEANS

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.

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.

RéMOULADE SAUCE

Steps:

• Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

REMOULADE RECIPES

Steps:

• It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
• Stir in the raw egg yolk, French mustard and salt & pepper.
• Slowly add the oil while whisking to make a mayonnaise. So I guess this means you can combine the hard-boiled egg yolks, mustard and salt & pepper to commercial mayonnaise and go from there. However, I like the idea of making your own mayonnaise.
• Add the finely chopped herbs, capers, pickled gherkin and stir. You now have a Danish Remoulade or at least one version.
• Blend the parsley, green onions, capers and garlic in a blender or food processor.
• Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
• Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.

REMOULADE

Steps:

• For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.;
• First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks.
• If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice.

HOMEMADE DANISH REMOULADE

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.

NEW ORLEANS REMOULADE SAUCE RECIPE

Steps:

• In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

MARY BERRY'S CELERIAC REMOULADE

Steps:

• Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
• Mix all the dressing ingredients together and season with salt and pepper.
• Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.

CLASSIC FRENCH REMOULADE

Steps:

• Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.

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

REMOULADE

Steps:

• In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.