Best 4 Susan Spicers Classic Nawlins Remoulade Recipes

Embark on a culinary journey to the vibrant streets of New Orleans, where flavors dance and spices ignite the senses. Discover the secrets behind Susan Spicer's Classic Nawlins Remoulade, a tantalizing sauce that captures the essence of Louisiana's rich culinary heritage. This iconic condiment, a harmonious blend of tangy, creamy, and piquant notes, elevates any dish from the ordinary to the extraordinary. From its humble beginnings as a mere mayonnaise-based sauce to its transformation into a complex symphony of flavors, the Classic Nawlins Remoulade has become a beloved staple in kitchens across the globe. Join us as we delve into the secrets of this culinary gem and guide you through the steps to create your own perfect batch of Susan Spicer's Classic Nawlins Remoulade, ready to add a touch of Louisiana magic to your meals.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC N'AWLINS REMOULADE

Classic N'Awlins Remoulade image

Categories Mustard

Yield makes about 2 cups or 8 to 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
Juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
Salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Steps:

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.

SPICY REMOULADE SAUCE

Spicy Remoulade Sauce image

This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.

Provided by Michelle

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup non-fat Greek yogurt
¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 clove garlic, crushed
½ teaspoon hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika

Steps:

Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g

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!

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE image

Number Of Ingredients 13

Ingredients

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Steps:

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator. Makes 2 cups.

Tips:

Use a good quality mayonnaise. This is the base of the remoulade, so it's important to use a mayonnaise that you like the taste of.
Use fresh ingredients. The fresher the ingredients, the better the remoulade will taste. If you can, use homemade mayonnaise instead of store-bought.
Don't be afraid to experiment. There are many different ways to make remoulade, so feel free to experiment with different ingredients and flavors. You can add different herbs, spices, or even vegetables to create a unique remoulade that you'll love.
Make it ahead of time. Remoulade can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for parties or potlucks.

Conclusion:

Remoulade is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for seafood, chicken, and vegetables. It can also be used as a dipping sauce for fries or chips. No matter how you use it, remoulade is sure to add a delicious touch to your meal.