Remoulade By Emeril Recipes

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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.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE



Emeril's Shrimp and Avocado Salad With Remoulade Sauce image

Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Summer

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

Steps:

  • Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
  • Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
  • Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
  • Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5

REMOULADE



Remoulade image

This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

REMOULADE BY EMERIL



Remoulade by Emeril image

This is almost the same recipe that the great Emeril Lagasse created, but with less oil and a few small tweaks.

Provided by Late Night Gourmet

Categories     Sauces

Time 20m

Yield 16 serving(s)

Number Of Ingredients 14

1/4 cup fresh lemon juice
1/2 cup vegetable oil
1/2 cup onion, chopped
1/2 cup green onion, chopped
1/4 cup celery, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
3 tablespoons whole grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons parsley, chopped
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh 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.

Nutrition Facts : Calories 73.7, Fat 7.1, SaturatedFat 0.9, Sodium 249, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 0.6

EMERIL'S REMOULADE SAUCE



Emeril's Remoulade Sauce image

A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.

Provided by gailanng

Categories     Sauces

Time 10m

Yield 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 onion
1/4 cup celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons creole mustard or 3 tablespoons whole grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon fresh ground black pepper

Steps:

  • Put all the ingredients in a food processor and process for 30-45 seconds, chill.

Nutrition Facts : Calories 553.4, Fat 56, SaturatedFat 7.2, Sodium 1328, Carbohydrate 14.1, Fiber 2.8, Sugar 6.8, Protein 2.9

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