Best 8 Remoulade Sauce A La New Orleans Recipes

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**Remoulade Sauce: A New Orleans Delicacy**

Remoulade sauce is a creamy, flavorful sauce that originated in New Orleans, Louisiana. It is typically made with mayonnaise, Creole mustard, minced gherkins, capers, parsley, and a variety of seasonings. Remoulade sauce is a versatile condiment that can be used on a variety of dishes, including seafood, chicken, and vegetables. It is also a popular dipping sauce for fried foods. There are many different recipes for remoulade sauce, but they all share a few common ingredients. Mayonnaise is the base of the sauce, and it provides a creamy texture and rich flavor. Creole mustard adds a bit of spice and tanginess, while minced gherkins and capers add a briny, savory flavor. Parsley adds a fresh, herbaceous note, and a variety of seasonings, such as paprika, cayenne pepper, and garlic powder, round out the flavor. In this article, you'll find five delicious recipes for remoulade sauce, each with its own unique twist. Whether you're looking for a classic remoulade sauce or something a little different, you're sure to find a recipe that you'll love.

Let's cook with our recipes!

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

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

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

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

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

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD



Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad image

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)

Provided by Manami

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 29

1/4 cup chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped scallions
1 tablespoon chopped shallot
1 tablespoon chopped fresh parsley leaves
1 tablespoon honey
2 teaspoons fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
kosher salt, to taste
black pepper, to taste
2 tablespoons chopped fresh chives
3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
6 large shrimp, peeled, deveined, and partially split (6 oz.)
1/2 lb red potatoes, cut into 1/4 inch thick slices
4 ounces French haricots vert or 4 ounces green beans
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
2 teaspoons white toasted sesame seeds
kosher salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste

Steps:

  • FOR THE REMOULADE SAUCE:.
  • Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
  • Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
  • Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
  • FOR THE SHRIMP:.
  • Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
  • Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
  • Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
  • Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
  • Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
  • FOR FRENCH POTATO SALAD:.
  • Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
  • Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
  • Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
  • Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
  • Add warm potatoes and beans, toss to coat.

Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5

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     Sauces

Time 20m

Yield 6

Number Of Ingredients 16

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.n

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

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

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!

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

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

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.

Tips:

  • Choose the right mayonnaise. A good quality mayonnaise is essential for a great remoulade sauce. Look for one that is made with fresh, simple ingredients and has a rich, creamy texture.
  • Use fresh herbs and spices. Fresh herbs and spices will give your remoulade sauce the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
  • Don't over-process the sauce. Remoulade sauce should be chunky, not smooth. Over-processing will make the sauce too thin and runny.
  • Let the sauce chill before serving. This will allow the flavors to meld and develop. Serve the sauce chilled or at room temperature.
  • Experiment with different ingredients. There are many different ways to make remoulade sauce. Feel free to experiment with different ingredients and find a combination that you love.

Conclusion:

Remoulade sauce is a delicious and versatile condiment that can be used on a variety of dishes. It is especially popular in New Orleans cuisine, where it is often served with fried seafood, po'boys, and gumbo. Remoulade sauce is also a great addition to sandwiches, wraps, and salads. With its creamy texture, tangy flavor, and fresh herbs, remoulade sauce is sure to please everyone at your table.

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