Best 5 Ryans Famous RÉmoulade Recipes

REMOULADE

Steps:

• In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

REMOULADE

Steps:

• For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.;
• First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks.
• If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice.

RYAN'S FAMOUS RÉMOULADE

Steps:

• Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).

FRIED OKRA WITH RéMOULADE

Steps:

• Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
• Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
• While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
• In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
• Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
• Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
• Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.

BRENNAN'S CLASSIC SHRIMP REMOULADE

Steps:

• Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
• Cover and mix at high speed until well blended.
• Remove cover and gradually add oil in a slow steady stream.
• Sauce will thicken to a pourable, creamy consistency.
• Store in covered container in refrigerator up to 3 days.
• Serving suggestion: toss boiled shrimp in remoulade sauce.
• Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.