Best 7 New Orleans Syle Remoulade Sauce Recipes

**New Orleans-Style Remoulade Sauce: A Versatile Condiment with Creole Charm**

In the vibrant culinary tapestry of New Orleans, where flavors dance and meld in perfect harmony, one condiment stands out as a true star: the New Orleans-style remoulade sauce. This creamy, tangy, and herbaceous sauce is a staple in Creole cuisine, adding a burst of flavor to everything from seafood to sandwiches. Made with a base of mayonnaise, Creole mustard, and a variety of herbs and spices, remoulade sauce is a versatile condiment that can be used as a dipping sauce, spread, or marinade. In this article, we present two delectable recipes for New Orleans-style remoulade sauce, each with its unique twist. The classic recipe stays true to tradition, while the roasted red pepper remoulade adds a smoky, vibrant flavor dimension. Whether you're a seasoned chef or a home cook looking to explore the flavors of New Orleans, these recipes will guide you in crafting the perfect remoulade sauce to elevate your culinary creations.

Let's cook with our recipes!

NEW ORLEANS RéMOULADE SAUCE

New Orleans Rémoulade Sauce image

This creamy and spicy New Orleans Rémoulade Sauce recipe, pairs with all types of seafood and Shrimp Po Boys and Lobster Rolls!

Provided by Jill Selkowitz

Categories Condiment

Number Of Ingredients 9

Ingredients

1 cup Mayonnaise
2 teaspoons Homemade Old Bay Seasoning Recipe
1/4 cup Fresh Flat Leaf Parsley (chopped)
1 Tablespoon Horseradish
1 Tablespoon Whole Grain Mustard
2 teaspoons Worcestershire Sauce
2 teaspoons Tabasco Sauce (or to taste)
1 teaspoon True Lemon
1/2 teaspoon Garlic Powder

Steps:

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

NEW ORLEANS REMOULADE SAUCE RECIPE

New Orleans Remoulade Sauce Recipe image

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

Provided by Joshua Bousel

Categories Condiments and Sauces Sauce

Time 1h5m

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce
2 teaspoons whole-grain mustard
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Steps:

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.

Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g

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

NEW ORLEANS-SYLE REMOULADE SAUCE

New Orleans-Syle Remoulade Sauce image

This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/2 cup finely chopped scallions, green parts only
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped celery
2 tablespoons Creole, or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons minced garlic
3 teaspoons sweet paprika
1 teaspoon hot sauce, such as Crystal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

REMOULADE SAUCE A LA NEW ORLEANS

Remoulade Sauce a La New Orleans image

Make and share this Remoulade Sauce a La New Orleans recipe from Food.com.

Provided by Lavender Lynn

Categories Sauces

Time 20m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons creole mustard
2 tablespoons olive oil, extra-virgin
1 tablespoon louisiana hot sauce, to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons parsley, chopped fresh
2 tablespoons green olives, chopped
2 tablespoons celery, minced
1 garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon salt, to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional)

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.

CLASSIC REMOULADE SAUCE

Classic Remoulade Sauce image

Provided by Craig Claiborne

Categories condiments

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/4 cup finely chopped cornichons (gherkins) or sour pickles
1 tablespoon chopped capers, drained
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped anchovy fillets or anchovy paste
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh chervil, optional
1/2 teaspoon finely chopped fresh tarragon
2 tablespoons finely chopped scallions or green onions

Steps:

Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams

OLD NEW ORLEANS REMOULADE SAUCE

Old New Orleans Remoulade Sauce image

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with!

Provided by Sharon123

Categories Sauces

Time 15m

Yield 1 1/2 cups, about, 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup creole mustard (or other spicy mustard)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon finely chopped garlic
1 teaspoon fresh lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon white pepper (if you don't have white, use black)
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper (to taste)
salt, to taste
1/2 cup olive oil
1/4 cup finely chopped heart celery
2 teaspoons finely chopped parsley
1 tablespoon grated white onion (or yellow)
1 tablespoon finely chopped green onion
hot sauce (optional)

Steps:

Combine ingredients in first half except salt and mix well. Add salt to taste.
Add olive oil in slow stream while whisking mixture. Add rest of second half and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy.
Cover and chill before use.
Covered and refrigerated, the sauce should keep about 3 weeks.Enjoy!

Tips:

For the best flavor, use fresh herbs and spices. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Taste the sauce as you go and adjust the seasonings to your liking. You may want to add more cayenne pepper for a spicier sauce, or more lemon juice for a tangier sauce.
Remoulade sauce can be made ahead of time and stored in the refrigerator for up to 5 days. When you're ready to serve, let the sauce come to room temperature for about 30 minutes before serving.
Remoulade sauce is a great dipping sauce for seafood, poultry, and vegetables. It can also be used as a sandwich spread or a salad dressing.

Conclusion:

New Orleans-style remoulade sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious sauce to add to your next meal, give New Orleans-style remoulade sauce a try.