Best 6 Arnauds Remoulade Sauce Recipes

If you're a fan of rich, creamy sauces with a bit of a kick, then you need to try Arnaud's Remoulade Sauce. This classic sauce is a staple of Cajun and Creole cuisine, and it's perfect for adding flavor to everything from seafood to sandwiches. With its creamy mayonnaise base, Creole mustard, and a variety of herbs and spices, Arnaud's Remoulade Sauce is sure to become a new favorite condiment.

Let's cook with our 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

ARNAUD'S REMOULADE SAUCE

ARNAUD'S REMOULADE SAUCE image

Categories Sauce Vegetable No-Cook

Number Of Ingredients 13

Ingredients

3 tbsp Creole mustard
3 tbsp horseradish
3 tbsp white wine vinegar
3 tbsp freshly squeezed lemon juice
1 tsp dried basil
1 1/2 tbsp sweet paprika
1 tsp celery salt
1/4 tsp cayenne pepper
1/2 cup olive oil
Salt and pepper to taste
6 green onions, green tops only, thinly sliced
1 stalk celery, minced
3 tbsp fresh parsley, minced

Steps:

In a blender, combine the mustard, horseradish, vinegar, lemon juice, basil, paprika, celery salt and cayenne pepper. Slowly drizzle olive oil in a steady stream to emulsify. Add salt and pepper to taste. Transfer sauce to medium bowl and stir in the green onions, celery and parsley. Refrigerate for at least an hour before serving.

REMOULADE SAUCE

Remoulade Sauce image

Provided by Emeril Lagasse

Time 20m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

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 REMOULADE DOG

New Orleans Remoulade Dog image

Make and share this New Orleans Remoulade Dog recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 1h

Yield 1 quart

Number Of Ingredients 18

Ingredients

1 cup mayonnaise (Hellman's)
1/2 cup ketchup
1/2 cup thinly sliced green onion, tops and bottoms
1/2 cup finely chopped celery
1/2 medium green bell pepper, thinly diced
1/2 medium onion, finely chopped
1/2 cup horseradish
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons dried basil
1 bay leaf
1/4 cup cider vinegar
1 large garlic clove, finely minced
1 1/2 tablespoons Tabasco sauce
salt
pepper
all-beef hot dog, grilled
hot dog bun, toasted

Steps:

Make the sauce: mix all sauce ingredients together until combined; store in the refrigerator (it will keep for 7-10 days).
Place grilled hot dogs in toasted buns and top with about 2 tablespoons Remoulade Sauce or to taste.
Remoulade sauce is also good atop boiled shrimp or a lettuce salad.

Nutrition Facts : Calories 1194.7, Fat 80.3, SaturatedFat 11.8, Cholesterol 61.1, Sodium 3824.3, Carbohydrate 122.8, Fiber 8.9, Sugar 61.2, Protein 8.6

SHRIMP REMOULADE

Shrimp Remoulade image

This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)

Provided by Craig Claiborne

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 22

Ingredients

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

Steps:

Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
Stir in remaining ingredients for the sauce.
Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Make sure all your ingredients are fresh and chilled. This will give you the best possible flavor and texture.
Use a food processor to make the sauce. This will help you get a smooth, consistent consistency.
If you don't have a food processor, you can chop the ingredients by hand. Just be sure to chop them very finely.
Taste the sauce as you go and adjust the seasonings to your liking.
Remoulade sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve remoulade sauce with fried seafood, grilled meats, or 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. Whether you are a fan of seafood, grilled meats, or vegetables, remoulade sauce is sure to become a new favorite.