Best 5 Miss Dixies Remoulade Recipes
Are you craving a delectable and flavorful dip that elevates any dish? Look no further than Miss Dixie's Remoulade, a Louisiana classic known for its creamy, tangy, and zesty flavor profile. This versatile condiment, with its origins in the heart of Cajun country, has captured the hearts of food enthusiasts with its ability to transform ordinary meals into extraordinary culinary experiences. Whether you're serving it as a dipping sauce for succulent shrimp or enriching your seafood platters, Miss Dixie's Remoulade adds a touch of Southern charm and spice to your culinary creations. In this article, we'll take you on a journey to discover the secrets behind this iconic recipe, exploring variations, serving suggestions, and the fascinating history of this Louisiana treasure.
Let's cook with our recipes!
OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
CHEF JOHN'S REMOULADE SAUCE
To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g
REMOULADE
This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
MISS DIXIE'S REMOULADE(NEW ORLEANS)
This goes great on sandwiches and Po' boys. Guy really kicks it up. Recipe courtesy Guy Fieri from his show Guy's Big Bite, Episode: Guido's Po Boy Duo.
Provided by Sharon123
Categories Peppers
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
- Scrape down sides as needed.
- Refrigerate until ready to use.
- Enjoy!
Nutrition Facts : Calories 512.5, Fat 36.4, SaturatedFat 5.3, Cholesterol 27.2, Sodium 1958.6, Carbohydrate 47.2, Fiber 5.5, Sugar 17.2, Protein 5.2
Tips:
- To make the Creole Mustard, combine yellow mustard, horseradish, white wine vinegar, and cayenne in a blender until smooth. Let stand for at least 30 minutes to allow the flavors to develop.
- For a classic Remoulade, combine mayonnaise, Creole Mustard, chopped gherkins, capers, parsley, and tarragon in a blender until smooth. Season to taste with salt and pepper.
- To make a Cajun-style Remoulade, add a few drops of cayenne and/or paprika to the classic Remoulade.
- For a more robust Remoulade, use a combination of mayonnaise and Dijon mustard. You can also add a teaspoon of anchovy paste for a savory boost.
- Remoulade can be used as a dipping sauce for fried seafood, as a spread for sandwiches, or as a condiment for salads.
Conclusion:
Remoulade is a versatile sauce that can be used to add flavor to a variety of dishes. It is a staple in Creole and Cajun cuisine, but it can also be used to enhance the flavors of other cuisines. Whether you are looking for a classic Remoulade or a more modern variation, there is sure to be a recipe in this article that you will enjoy. So, put on your apron and get ready to cook up some delicious Remoulade!
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