Best 3 Arnauds Remoulade Sauce Recipes

In the heart of the French Quarter, Arnaud's Restaurant has been serving its world-famous Remoulade Sauce since 1918, and it remains a beloved classic to this day. This creamy, flavorful sauce is the perfect accompaniment to seafood, fried green tomatoes, or even a simple salad. With its origins in French cuisine, remoulade is typically made with a mayonnaise base, but Arnaud's unique recipe adds a touch of Creole flair with the addition of Creole mustard, horseradish, and a blend of herbs and spices. The result is a rich, tangy sauce that is both sophisticated and approachable. Whether you're a seasoned chef or a home cook, this collection of Arnaud's Remoulade Sauce recipes will provide you with all the tools you need to create this iconic dish in your own kitchen. From the classic recipe to variations that incorporate different ingredients and flavors, these recipes offer something for everyone. So gather your ingredients, put on your apron, and get ready to experience the magic of Arnaud's Remoulade Sauce.

Here are our top 3 tried and tested recipes!

ARNAUD'S SHRIMP RéMOULADE

Arnaud's Shrimp Rémoulade image

This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole mustard, but that is the recommended one to use, although Dijon is OK.

Provided by Dan-Amer 1

Categories Creole

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 sprigs parsley
1/2 celery heart
1 small sweet onion
2 tablespoons sherry wine vinegar
6 tablespoons olive oil, best quality
4 tablespoons Dijon mustard
1 tablespoon sweet Hungarian paprika
salt & pepper
msg (optional)
1 lb shrimp, boiled, peeled, deveined
chopped watercress (NOT Iceberg) or lettuce, as needed (NOT Iceberg)

Steps:

Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
Serve on a bed of chopped watercress or good quality lettuce.

Nutrition Facts : Calories 209.6, Fat 14.8, SaturatedFat 2.1, Cholesterol 147.2, Sodium 285.1, Carbohydrate 2.7, Fiber 1, Sugar 1, Protein 16.5

REMOULADE SAUCE

Remoulade Sauce image

A delicious remoulade sauce for any dish that needs a bit of kick.

Provided by Karen

Categories Sauce

Number Of Ingredients 13

Ingredients

1 1/4 Cup Mayonnaise
2 Tbsp Creole Mustard
1 Tbsp Ketchup
1 Clove Garlic, grated or finely chopped
2 tsp Horseradish
1 Tbsp Lemon juice
1 Tbsp Finely chopped parsley
1 Tbsp Finely chopped green onion
1 tsp Louisiana style hot sauce
1 tsp dill pickle juice
1 tsp Paprika
1 tsp Worcestershire Sauce
1/8 tsp cayenne pepper

Steps:

Stir all ingredients together in a bowl
Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
Let chill in the refrigerator for at least an hour to meld flavors before serving
Keep refrigerated

ARNAUD SAUCE FOR SHRIMP

Arnaud Sauce for Shrimp image

This is a sauce my mom came up with, which is as close as you can get to the sauce served at Arnaud's in New Orleans. And it is wonderful.

Provided by Leslie Guild

Categories Other Sauces

Time 15m

Number Of Ingredients 10

Ingredients

4 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp black pepper
1 c olive oil, extra virgin
1/2 c creole mustard
1/4 c catsup
3 Tbsp paprika
1 c finely chopped celery
1/4 c finely chopped parsley
2 lb medium shrimp, boiled in la crab boil, cooled and peeled

Steps:

1. Whisk together 1st 4 ingredients, then whisk in the rest one by one, except shrimp. Beat well. Add shrimp and marinate in refrigerator for at least 3 hours. Stirring occasionally. Serve on top of lettuce with crackers or garlic bread.

Tips:

Use fresh ingredients. The fresher your ingredients, the better your remoulade sauce will taste. This is especially true for the mayonnaise, which should be made with fresh eggs and oil.
Don't be afraid to experiment. There are many different ways to make remoulade sauce, so feel free to adjust the recipe to your liking. For example, you could use different types of vinegar, herbs, or spices.
Make sure your sauce is well chilled before serving. This will help it to thicken and develop its full flavor.
Serve remoulade sauce with a variety of foods. It is a great condiment for seafood, fried chicken, and vegetables.

Conclusion:

Remoulade sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new way to add flavor to your food, give remoulade sauce a try. You won't be disappointed!