Best 5 New Orleans Syle Remoulade Sauce Recipes

New Orleans-style Remoulade Sauce is a rich, creamy, and flavorful sauce that is perfect for adding a kick of flavor to your favorite dishes. It is made with a base of mayonnaise, Creole mustard, and spices, and it can be used as a dipping sauce, sandwich spread, or marinade. This versatile sauce is a staple in New Orleans cuisine, and it is sure to become a favorite in your kitchen as well.

Let's cook with our recipes!

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

Ingredients

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

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-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

Ingredients

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.

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

Ingredients

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!

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

Ingredients

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

Tips:

Use fresh ingredients for the best flavor.
Be sure to chop the parsley, green onions, and capers finely.
If you don't have Creole mustard, you can substitute Dijon mustard.
Taste the sauce and adjust the seasonings as needed.
Serve the sauce immediately or store it in the refrigerator for up to 2 weeks.
Remoulade sauce is a versatile condiment that can be used on a variety of dishes, such as fried seafood, po'boys, and salads.

Conclusion:

Remoulade sauce is a delicious and easy-to-make condiment that is perfect for adding flavor to a variety of dishes. With its creamy, tangy, and slightly spicy flavor, it is sure to be a hit with your family and friends. So next time you're looking for a new sauce to try, give remoulade a try. You won't be disappointed!