Rémoulade Sauce Big Easy Style With A Twist Recipes

AMAZING REMOULADE SAUCE RECIPE

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!

SUPER SIMPLE REMOULADE SAUCE

Steps:

• Mix ketchup, mayo, and mustard.
• Add garlic and onion powder to taste.

REMOULADE SAUCE

Steps:

• Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.
• With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.
• Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)

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.

CRABLESS CRAB CAKES WITH CHICKEN

Steps:

• 1. Gather all your ingredients.
• 2. In the bowl of a food processor, fitted with an S-blade, combine the oyster crackers and the French's French Fried Onions, or regular onions.
• 3. Pulse a few times, until the crackers are broken down, but still have some big pieces.
• 4. Add the chicken, mayonnaise, relish, parsley, salt, black pepper, hot sauce, and egg.
• 5. Use one-second pulses until all the ingredients are incorporated, but not so much that the mixture gets mushy... You want some chunks.
• 6. Take 4 ounces of the mixture and form into a cake, you should have 4 cakes and a bit of extra.
• 7. Chef's Tip: I use a standard egg ring to form the patties, and it works perfect.
• 8. Place the panko breadcrumbs in a bowl.
• 9. Pat some of the breadcrumb onto the top and bottom of the cakes.
• 10. Chef's Tip: The cakes are very fragile, so be very careful with the patting.
• 11. Place on a parchment-lined baking sheet or large plate, cover with cling wrap, and put into the refrigerator for a minimum of 1 hour.
• 12. Heat the olive oil in a skillet over medium heat.
• 13. Cook the cakes until evenly browned, about 5 minutes per side.
• 14. Drain on paper towels before serving.
• 15. Chef's Note: My favorite way of serving these is over some nice Cajun style rice: https://www.justapinch.com/recipes/side/side-rice-side/rice-pilaf-with-a-cajun-creole-twist.html
• 16. Chef's Note: And drizzled with a good Rémoulade: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dressing/remoulade-sauce-big-easy-style-with-a.html
• 17. Chef's Note: I made these for a client's private party, and everyone was raving and asking me for the recipe. Enjoy.
• 18. Keep the faith, and keep cooking.

RéMOULADE SAUCE (BIG EASY STYLE) WITH A TWIST

Steps:

• Gather your ingredients.
• Chef's Note: A Rémoulade can be either oil or mayonnaise based, this recipe is primarily oil based with a touch of mayo to give it a creamier texture.
• Chef's Note: The mustard is the base that makes this recipe. Experiment with other mustards to achieve a totally different taste. In addition, if you happen to be using a really spicy mustard, you might want to tone down the cayenne and/or pepper.
• Place all the ingredients, except the oil into a blender, or a food processor fitted with an S-blade.
• Give it a few pulses until the ingredients are fully combined.
• Set the blender on high, and slowly drizzle in the oil until the mixture is emulsified.
• Chef's Note: The term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces, and our wonderful Rémoulade Sauce.
• Chef's Tip: When doing an emulsion, patience is the key. You need to slowly drizzle the oil into the base... slow and steady is the key. As the oil combines with the other liquids, it will eventually begin to thicken and have a consistency something like mayonnaise... When that happens... you're there.
• Chef's Note: If you want a bit more of a crunch to your Rémoulade Sauce, after it has been emulsified, add some finely chopped celery, parsley, onion, and or scallions.
• Put this excellent sauce on shrimp, or other seafood... In addition, it goes great on chicken, or as a substitute for ketchup on french fries. Enjoy
• Keep the faith, and keep cooking.

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 RECIPE

Steps:

• Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

CHEF JOHN'S REMOULADE SAUCE

Steps:

• Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

SIMPLE REMOULADE SAUCE

Steps:

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

NEW ORLEANS RéMOULADE SAUCE

Steps:

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