Best 2 Old New Orleans Remoulade Sauce Recipes
**Discover the Zesty Flavors of New Orleans Remoulade Sauce: A Culinary Journey Through History and Taste**
Remoulade sauce, a staple in New Orleans cuisine, is a versatile condiment that elevates any dish with its piquant and creamy texture. With its roots in French culinary traditions, this sauce has undergone a delightful transformation in the vibrant city of New Orleans, resulting in two distinct variations: the classic Old New Orleans Remoulade and the New New Orleans Remoulade. Join us on a delectable journey as we explore the history, ingredients, and preparation methods of these two remoulade variations, along with a tantalizing seafood salad recipe that perfectly showcases their zesty flavors.
OLD NEW ORLEANS REMOULADE SAUCE
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
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!
REMOULADE SAUCE A LA NEW ORLEANS
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
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
Tips:
- For a traditional New Orleans remoulade, use a mayonnaise base. You can also use Greek yogurt or sour cream for a lighter version.
- Fresh herbs and spices are essential for a flavorful remoulade. Use a variety of herbs, such as parsley, chives, tarragon, and dill. You can also add a pinch of cayenne pepper or paprika for a bit of spice.
- If you're using a blender or food processor to make your remoulade, be careful not to over-process it. You want the sauce to be smooth, but not too thick.
- Remoulade can be made ahead of time and stored in the refrigerator for up to 3 days. It's a great sauce to have on hand for dipping, spreading, or dressing.
Conclusion:
Remoulade is a versatile sauce that can be used in a variety of dishes. It's perfect for dipping seafood, chicken, or vegetables. It can also be used as a spread for sandwiches or wraps. And it makes a delicious dressing for salads or coleslaw. No matter how you use it, remoulade is sure to add a flavorful touch to your meal.
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