This is a delicious remoulade sauce to serve with crab cakes or fried fish or seafood in place of tartar sauce. The sauce might contain green onions, celery, hard-cooked eggs, garlic, or horseradish. Nowadays rémoulade sauce also pairs well with fried fish and seafood such as Crab Cakes and Po Boy` sandwiches as well as fried green tomatoes, French Fries, artichokes, and hard boiled eggs. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. With lack of experience, I often over cooked things but with the added sauce, it somehow made it taste better… As you probably know, France has quite a reputation when it comes to sauce. Also the Americanized version is slightly more “zippy” than the original sauce. It’s like having a Hot Dog without the bun… exactly! 8 to 10 small cornichons (coarsely chopped), 1 tablespoon Creole mustard or a whole grain mustard, a few drops of Tabasco (or a dash of cayenne pepper). * An immersion blender or stick blender is just the right size for a small batch like this. Next time you want to make crab cakes or other famous Louisiana dishes, you cannot disregard this fabulous condiment. My version of rémoulade sauce includes my Creole Seasoning Mix along with my Homemade Mayonnaise as well as my Homemade Horseradish. The sauce might contain green onions, celery, hard-cooked eggs, garlic, or horseradish. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. It also makes a fabulous spread for po' boys or burgers. Here are more Creole/Cajun recipes for you to enjoy… – Chicken Ham Sausage Jambalaya – Homemade Andouille Sausage – Shrimp Maque Choux – Creole Shrimp & Andouille Skewers – New England Crab Cakes – Red Beans & Rice ~ Slow Cooker and for even more sauce recipes, click on the link… Recipe Category • Sauces & Marinades Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube Servings : 1 cup, FOOTNOTE #1: To make your own mayo, click on this link... Homemade Mayonnaise FOOTNOTE #2: If you want to make your own horseradish, click on this link... Homemade Horseradish TIPS & TRICKS #1: I have an amazing homemade Creole Seasoning so to get it, go here... Creole Seasoning Mix TIPS & TRICKS #2: Click on this link for a few great kitchen tricks on how to Extract the Most Juice from Citrus Fruits, Hi,Bonjour,I had try first time today made your Remoulade sauce ,and all i can say is THANKS,it’s F…..G Gooood,Thank you, I’m so very pleased you enjoyed it. The sauce is often served cold as either a dressing or condiment with cold meat, vegetables, shellfish or fish. Besides the 5 Mother Sauces, there’s a long list of well-known condiments that originated in France. Your email address will not be published. Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Classic Louisiana Remoulade Sauce recipe: A quick dip and delicious sauce Remoulade is a mayonnaise based sauce that's flavor is defined by mustard, garlic, paprika and cajun seasonings. We'll assume you're ok with this, but you can opt-out if you wish. I personally welcome our members to Club Foody. Excellent as a dip for shrimp, fried green tomatoes, fried pickles, veggies and excellent smothered on po boy sandwiches and all kinds of seafood. Louisiana versions of the sauce are varied. We also use third-party cookies that help us analyze and understand how you use this website. Für euch haben wir den Markt von Louisiana remoulade dressing verglichen und hierbei die bedeutendsten Infos recherchiert. Necessary cookies are absolutely essential for the website to function properly. This site uses Akismet to reduce spam. Finde was du suchst - lecker & brillant. Ideally, remoulade should have several hours in the refrigerator to develop the best flavor, but it's delicious right away, too. When I want, Copyright 2016-2020 by Club Foody (Feuro Intl.). mayonnaise or aïoli- based usually with pickles and curry as well as paprika Have a lovely day and please stay safe ☺, Your email address will not be published. It also makes a fabulous spread for po' boys or burgers. Cajuns know seafood best! I also use both, paprika and ketchup… why not? Pulse until finely chopped. When it was created, it was apparently made to accompany some meat dishes. This mayonnaise version is one of my favorite versions, made with capers, cornichons, grainy mustard, and a little paprika. These cookies do not store any personal information. In a food processor,* combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. This Rémoulade Sauce is quick and easy to make, smooth and very tasty… simply the perfect addition to your recipe folder… Bon Appétit! This Louisiana-Style Rémoulade Sauce is flavorful with a nice Creole kick! Welche Punkte es vorm Kauf Ihres Louisiana remoulade dressing zu beurteilen gilt! If you don't have a food processor, mince the cornichons, capers, and onions finely and mix with the remaining ingredients. Without you, the site has no meaning and I am so glad to share my passion for cooking and great food with you ! It’s served most often with shrimp and crab cake… Remoulade sauce - Wir haben 168 schöne Remoulade sauce Rezepte für dich gefunden! Get cooking. Out of Mayo Potato Salad. No mayo, you say? Basically, a mayonnaise base is popularly used when preparing remoulade sauce. By the time it got to Louisiana, it had a delicious twist to it and became a Creole cuisine staple. Pulse to blend. Many times we have to make one recipe to complete another one? I also throw in a few dashes of hot sauce so my rémoulade is definitely not only “reddish” looking but has a nice zip to it! This sauce is mayonnaise or aïoli- based usually with pickles and curry as well as paprika, horseradish, capers, and other ingredients.