Authentic Remoulade Sauce Recipe

tablespoon Worcestershire sauce. 1 ⁄ 2. cup finely chopped scallion. 1 ⁄ 4. cup finely chopped fresh flat leaf parsley. 1. stalk finely chopped …

Rating: 5/5(73)
Total Time: 1 hr 10 mins
Category: Vegetable
Calories: 37 per serving
1. Whisk together all ingredients.
2. Cover and chill 1 hour.

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Authentic Remoulade Sauce Recipes REMOULADE SAUCE. Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time. Provided by Rita1652. Categories Vegetable. Time 1h10m. Yield 3 cups. Number Of Ingredients 12. Ingredients; 1 cup

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1 tablespoon chopped capers, drained. 1 teaspoon Dijon-style mustard. 2 teaspoons finely chopped anchovy fillets or anchovy paste. 1 teaspoon finely chopped parsley. ½ teaspoon finely chopped fresh chervil, optional. ½ teaspoon finely chopped fresh tarragon. 2 tablespoons finely chopped scallions or green onions. Ingredient Substitution Guide.

Rating: 4/5(41)
Category: Condiments
Cuisine: French
Total Time: 10 mins

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Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some …

Rating: 4.9/5(34)
Total Time: 10 mins
Cuisine: Cajun, Creole
Calories: 162 per serving

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A classic French Remoulade recipe that’s easy to make and is as versatile as it is delicious! Use this fabulous condiment for spreading, dipping, and tossing into a wide variety of dishes. Remoulade sauce is a classic French cold sauce with mayonnaise as its base. It’s traditionally served with meats, fish, seafood, and as a dipping sauce.

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The sauce really started becoming a staple of Louisiane Creole cuisine in the early 1900s. Indeed, back in 1918, a wine salesman named Arnaud opened a large restaurant on Bienville Street, in New Orleans’ French Quarter. It was in this establishment which has since become an institution in “NOLA” that shrimp remoulade was first introduced.

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13 Ways to Serve Louisiana Remoulade Sauce . Remoulade is a very common condiment in southern Louisiana and is served with all kinds of things, particularly seafood and fried foods. Here are some of our favorites, but really your imagination and tastebuds are your only limitation when it comes to serving remoulade sauce! Dollop on top of crab cakes

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Amazing Remoulade Sauce Recipe. Jennifer Shreckengost. Creamy, tangy, and versatile, this easy remoulade sauce pairs deliciously with seafood, chicken, or beef. This is a remoulade sauce recipe you’ll love! 4.75 from 27 votes. Print Recipe Pin Recipe. Prep Time 10 mins. Total Time 10 mins. Course Appetizer, Sauce.

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Mix all ingredients well in a mixer. If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time. Refrigerate overnight. I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar. PRINT RECIPE. Submit a …

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Ingredients. Remoulade sauce is made up of a few simple and easy-to-find ingredients: Mayonnaise – Duke’s mayo is my go-to, but Hellmann’s and even an avocado oil-based kind will work great. Mustard – Creole mustard is used in this recipe, but spicy or regular mustard will do the trick.; Pickle relish – Dill or sweet both work, but will affect how sweet the …

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Remoulade Sauce Ingredients. Mayonnaise: Mayonnaise is a blank canvas for many sauces and is also the base of this remoulade sauce recipe. It adds creaminess and richness. Seasoning: For seasoning, I used creole seasoning which is a combination of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, …

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Directions 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. More ›.

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Remoulade Sauce Biscuits and Burlap. red wine vinegar, paprika, capers, dijon, green onion, Worcestershire sauce and 7 more.

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A basic remoulade sauce starts with a base of mayonnaise, herbs, and pickles (or pickle relish). To spice things up, my Cajun remoulade includes a few additional ingredients: capers – I use capers instead of pickles. The acidity perks up the flavors of the sauce. whole grain mustard – If you live in an area that sells authentic creole

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Remoulade is a great substitute for tartar sauce. This is a wonderful sauce for crabcakes, veggies, boiled potatoes. I increased the tabasco (maybe twice as much), doubled the scallions, and added

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1 1/4 teaspoons prepared horseradish. 1 teaspoon minced celery. 1 teaspoon minced white onion. 1 teaspoon minced green bell pepper. 1/4 teaspoon minced fresh parsley. 1/4 teaspoon white vinegar. 1/4 teaspoon paprika. 1/8 teaspoon ground black pepper. 1/8 teaspoon ground cayenne pepper.

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Recipe tips and variations. Yield: This recipe makes 1 ½ cups remoulade or 12 servings, 2 tablespoons each. Storage: Store covered in the refrigerator for up to 4 days. Craft your favorite version: All the ingredients can be modified to your taste. The version we serve with Crab Cakes, for example, has dill relish but no ketchup.

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Frequently Asked Questions

How to make your own classic remoulade sauce?

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped celery
  • 1 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper to taste

How do you make remoulade?


  • ¾ cup mayonnaise
  • 3 tablespoons chopped green onion
  • 1 tablespoon grainy mustard
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons ketchup
  • 2 teaspoons white wine vinegar
  • 1 teaspoon prepared horseradish
  • 1 teaspoon garlic granules
  • 2 dashes hot pepper sauce (such as Tabasco®), or to taste
  • salt and pepper to taste

How to make a remoulade?


  • 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.

How to make homemade sauces and marinades?

Our Favorite Gear

  • Immersion blender will help you whip up sauces and make emulsions much faster.
  • Balloon whisk is fun, and handy when you don’t want to break out a bunch of equipment.
  • Wooden spoon is handy for making roux and general stirring of sauces.
  • Stand blender is useful for making a lot of sauce at once.

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