Remoulade sauce with horseradish is a creamy, tangy, and slightly spicy condiment that can elevate the flavor of a variety of dishes. Made with mayonnaise, Dijon mustard, horseradish, pickles, herbs, and spices, this versatile sauce can be used as a dipping sauce for vegetables, seafood, or fries, or as a spread for sandwiches and wraps. Whether you're a seasoned chef or a home cook looking to add some excitement to your meals, this article will guide you through the process of creating the perfect remoulade sauce with horseradish, providing you with tips and variations to suit your taste preferences.
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SIMPLE REMOULADE SAUCE
Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.
Provided by Kikimony
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and served chilled.
- FOR THE VARIATION:OMIT brown mustard and relish.
- And ADD the Worcestershire.
- (probably our preferred way).
SHRIMP PO' BOY WITH HORSERADISH REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Fill a Dutch oven halfway with oil and heat to 375 degrees F.
- Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
- Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
- Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
- Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
- Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
REMOULADE SAUCE A LA NEW ORLEANS
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
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
HORSERADISH REMOULADE
Yield makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
RéMOULADE SAUCE
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Provided by Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams
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