Remoulade Dipping Sauce By Sallye Recipes

REMOULADE

Remoulade image

Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.

Provided by Lisa Hatfield

Categories Sauces, Marinades, & Condiments

Time 10m

Number Of Ingredients 16

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped yellow onions
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped celery
2 cloves chopped garlic
2 tablespoons prepared horseradish
3 tablespoons whole-grain mustard (or Creole mustard)
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon of sea salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 tablespoon Louisiana-style hot sauce

Steps:

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.

Nutrition Facts : ServingSize 24 g, Calories 67 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 6 g, Sodium 275 mg, Fiber 1 g, Sugar 1 g

REMOULADE DIPPING SAUCE BY SALLYE

REMOULADE DIPPING SAUCE BY SALLYE image

This is a spicier dipping sauce for seafood than my regular cocktail sauce recipe. Also good for brushing seafood with prior to grilling.

Provided by sallye bates

Categories Other Sauces

Time 10m

Number Of Ingredients 9

Ingredients

1 c mayonnaise
2 Tbsp spicy brown mustard (or creole mustard if you have it)
2 Tbsp lemon juice
1/2 tsp paprika
1 tsp garlic powder
1 Tbsp louisiana hot sauce
1 tsp worcestershire sauce
1/4 c chili sauce
2 Tbsp olive oil

Steps:

1. Process in blender or food processor until well blended and smooth Store in airtight container in fridge Allow to set at least one hour before serving

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