Best 6 Ryans Famous RÉmoulade Recipes
Ryan's Famous Rémulade is a versatile and flavorful sauce that can be used to enhance a variety of dishes. It is a perfect condiment for seafood, grilled meats, and even vegetables. Making this sauce is easy and only requires a few simple ingredients. If you are looking for a recipe that will leave your taste buds tingling, then look no further. Ryan's Famous Rémulade is the perfect choice for any occasion.
Let's cook with our recipes!
CLASSIC FRENCH REMOULADE
Steps:
- Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g
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
FRIED OKRA WITH RéMOULADE
"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that's infused with a bit of heat, Mr. Boudreaux's fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.
Provided by Kayla Stewart
Categories vegetables, appetizer, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
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).
RéMOULADE
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin's Cajun shrimp boil. It's also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.
Provided by Samin Nosrat
Categories condiments
Time 5m
Yield About 3 1/2 cups
Number Of Ingredients 10
Steps:
- Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 418 milligrams, Sugar 1 gram, TransFat 0 grams
BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
Tips:
- Use high-quality ingredients: Fresh herbs, good quality mayonnaise, and flavorful Dijon mustard will make all the difference in the taste of your remoulade.
- Adjust the ingredients to your taste: If you like a more tangy remoulade, add more lemon juice or vinegar. If you prefer a milder flavor, add less.
- Let the remoulade chill before serving: This will allow the flavors to meld and develop.
- Serve remoulade with a variety of foods: It's great with fried seafood, grilled chicken, or roasted vegetables.
Conclusion:
Remoulade is a versatile and delicious condiment that can be used to add flavor to a variety of dishes. With its creamy texture and tangy, flavorful taste, it's sure to be a hit at your next gathering. So next time you're looking for a new way to spice up your meal, give remoulade a try!
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