Remoulade Sauce Creole Style Recipes

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

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 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

RéMOULADE SAUCE

Rémoulade Sauce image

This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.

Provided by Pierre Franey

Categories easy, condiments

Time 5m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
1/4 cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste

Steps:

Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams

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

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

This tangy sauce is perfect for crab cakes, (boiled or fried) shrimp, or even fish sticks. It also serves as a nice substitue for boring old tartar sauce.

Provided by Jammer88

Categories Sauces

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons lemon juice
4 tablespoons creole mustard
4 tablespoons horseradish, fresh
1/2 cup green onion, minced
1/2 cup celery, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon Tabasco sauce
1/4 teaspoon louisiana hot sauce
1/4 teaspoon oregano
1/4 teaspoon basil
4 tablespoons tarragon vinegar
2 tablespoons paprika
6 ounces thick tomato ketchup
8 ounces cream cheese, room temperature
2 ounces extra virgin olive oil

Steps:

In a blender, combine all liquid ingredients thoroughly.
Add mustard and horseradish.
Add remaining ingredients and blend on low.
Chill 2-3 hours before serving.

Nutrition Facts : Calories 265.4, Fat 23.3, SaturatedFat 8.7, Cholesterol 41.6, Sodium 601.1, Carbohydrate 13.3, Fiber 1.9, Sugar 9.4, Protein 3.9

CREOLE REMOULADE SAUCE

Creole Remoulade Sauce image

Make and share this Creole Remoulade Sauce recipe from Food.com.

Provided by BennyMade

Categories Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 13

Ingredients

3/4 cup vegetable oil
1/2 cup chopped green onion
1/2 cup chopped yellow onion
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 tablespoons creole mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon fresh ground black pepper

Steps:

In a blender or food processor, combine all ingredients 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.).

Nutrition Facts : Calories 653.6, Fat 66.3, SaturatedFat 8.6, Sodium 1390.6, Carbohydrate 17.1, Fiber 2.7, Sugar 8.3, Protein 2.6

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