PrintSauces: All I want is a good remoulade recipe
I've looked everywhere for a good remoulade, and there are thousands of recipes. I've tried the traditional and the new "light" crap. I just want one that tastes GOOD. Does anyone have a suggestion? We all know the key to any meal is the sauce; it's all about the sauce!
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22 Comments:
Have a great one that I got with a crabcake recipe from Chili Pepper magazine a few years back. What are you using it with? I'll look it up for you if that is along the line of what you're looking for. Chili Pepper's recipe site is under construction, but I would be glad to find it for you in my old issues because, much to my husband's anti-clutter phobia, I do keep them all.
frederika at 12:06PM on 01/31/08
I love this recipe I found on the internet for Remoulade Sauce
1 large egg yolk
3 tablespoons Dijon mustard
1/4 cup white wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish,fresh or prepared
1 teaspoon chopped garlic
1/3 cup chopped scallions
2 tablespoons chopped parsley
2 tablespoons ketchup
salt and pepper
combine ingredients(except oil) and put in blender
add oil slowly as blending
shell at 12:11PM on 01/31/08
Crab cakes was one thing. I had a great one at Outback (with shrimp, I think) that had a kick to it. I've had it with rare flank steak.... Talk about kick- Chili Pepper's might be perfect! Thanks. Do you have any other favorite sauce recipes?
cucinacecilia at 12:14PM on 01/31/08
I make an appetizer from the Barefoot Contessa, shrimp and remoulade sauce. I get compliments on it, and it is very easy. The recipe can be gotten on the food network website. I have not tried out too many other remoulades, so this may not be up to your standards, but take a look.
Mich23 at 12:29PM on 01/31/08
When my Dad does an outdoor fish fry, I'm always asked to bring the "Ray-Milland" sauce. I use a recipe from Joy of Cooking (the old one). Fresh tarragon is the key.
sarajane at 1:06PM on 01/31/08
Found this one and thought it looked good: Remoulade.
chiff0nade at 1:14PM on 01/31/08
Too Cool, everybody.
Hmmmm,Tarragon(and it's easy to grow fresh!). I found recipes with thyme, chervil, dill weed, parsley, etc. Then, with mayo, egg , yolk, oil and vinegar, even whip salad dressing. How about some diced celery?
At least with your suggestions, I can try something new, that I know someone has tried and liked.
Once again, any other favorite kind of sauce recipes?
cucinacecilia at 1:24PM on 01/31/08
We serve this with cold lobster:
Remoulade
1 cup mayonnaise
2 Tbsp Dijon Mustard
2 tsp rice wine vinegar
1 shallot, minced
1 Tbsp capers in brine
2 Tbsp minced tarragon
2 Tbsp minced watercress
1 tsp minced anchovy
pinches of salt and pepper
Combine all ingredients in blender, food processor or by hand, depending on preference
Store covered in refrigerator for up to 2 weeks
zapatista at 4:17PM on 01/31/08
We enjoy this Remoulade from the James Beard cookbook...we enjoy everything from James Beard:
1 cup mayonnaise
1 clove garlic minced
1 Tbsp fresh tarragon
1/2 tsp dry mustard
1 finely chopped hard cooked egg
1 Tbsp capers
1 Tbsp chopped parsley
Anchovy paste to taste.
Mix all ingredients well. Refrigerate overnight.
elaine nan at 6:53PM on 01/31/08
cucinacecilia .. for other sauces, I like beurre blanc. It can be flavored with differnent herbs for for different uses .... vary the vinegar for a different taste. And bernaise on a good steak ... yum.
kjgibson at 10:29PM on 01/31/08
Buerre blanc is also fab with tarragon! Mmmm... tarragon-y buerre blanc over poached eggs on polenta rounds.....
sarajane at 12:49PM on 02/01/08
This Honey-Jalapeno Dressing is to die for on crabcakes. The resource is Chili Pepper Magazine and the recipe is actually from Heaven on Seven in Chicago. We've done it many times.
2/3 c mayo
1/2 c heavy cream
1/3 c thinly sliced scallions, white and green parts
1 1/2 t minced jalapeno
4 t honey
1/4 t worcestershire
1/4 t hot pepper sauce (cook's choice)
1/8 t fresh gr pepper
1/8 t fresh gr white pepper
1/8 t cayenne
Whisk mayo and cream together. Stir in other ingred and refrigerate until ready to serve.
Galatoire's Shrimp Remoulade
1 bunch each - celery, green onions, parsley
1/2 lg yellow onion
1 c ketchup
1 c tomato puree
1 c Creole mustard
2 T prepared horseradish
1 c red wine vinegar
2 t worcestershire
1/2 c salad oil
1 1/2 oz paprika
2# jumbo shrimp, boiled
Mince first 4 ingred in processor. Add next 7 ingred and blend well. Add paprika last, then refrigerate 6-8 hrs to meld flavors. Taste and readjust horseradish if nec. Evenly coat the shrimp with the sauce and serve on a bed of greens.
Here is a different Remoulade also wonderful with any kind of fish or shellfish.
1 c mayo
1 T dijon
1 1/2 T lemon juice
2 t capers, rinsed, drained, chopped
2 T cornichons, finely chopped
1 anchovy fillet, " "
1 T shallots, finely diced
1 T chopped fresh parsley
1/2 fresh cayenne pepper, seeded and finely chopped
s & p to taste
Just combine ingred in a bowl
If you just want to go crazy researching sauces, get James Peterson's "Sauces - Classical and Contemporary Sauce Making". It is a tremendous resource to have in your kitchen library. It is usually my go to book for every sauce and then add your own interpretations, although it would be hard to imagine that he has missed any.
frederika at 2:40PM on 02/01/08
Well here you go!
Remoulade Sauce
Ingredients
1/2 C. BBQ Sauce
1/2 C. white vinegar
1/4 C. yellow mustard
1/4 C. prepared horseradish
1 1/2 C. mayo
1/4 c. wholeseed mustard (creole, spicy brown)
1 1/2 Tbs. garlic, fresh minced
2 Tbs. Worcestershire sauce
1/4 C. green onions, minced
3 celery stalks, minced
2 Tbs. paprika
1 tsp. cayenne pepper
Kosher salt and pepper to taste
Hot sauce to taste
Directions linked.
Hillary
Chew on That
Chew on That at 3:21PM on 02/01/08
I'll give you the exact recipe that I use in my restaurant in South Louisiana. It is a variation on Jasper White's Summer Shack recipe. Our guests love it! Scale it down or you'll have remoulade sauce for weeks!
1 gal mayo
1 cup Dijon
10 oz. tom paste
5 oz. lemon juice
5 oz. worchestershire
5 oz. sugar
6 T old bay
1 c shallot, minced
4 c minced dill pickle
4 c green onion, minced
1 c parsley, minced
1 T cayenne
ΒΌ c kosher salt
2 T black pepper
-Blend it all...we use an immersion mixer...
crimsonfancy at 11:24PM on 02/01/08
I have not measured ingredients in years, except when baking, but thats me.
So here is my Remoulade, just the ingredients:
Mayonnaise
'Duesseldorf' German Mustard, a must
Capers, Chervil, Dill, Parsley, Tarragon, Celery Leaves,
Hard Boiled Egg
Cornishons
Pickled Onions
Worchestershire
Grated Lime Rind and Lime Juice
kanopemainer at 8:33AM on 02/02/08
To the OP
Are you looking for a Cajun remoulade or a French remoulade?
zapatista at 2:06PM on 02/02/08
I've also been looking for a good remoulade recipe--will you post the best out of all these, if you end up trying more than a couple? That would be awesome.
tonks442 at 12:44AM on 02/03/08
I don't have the recipe... but I had the BEST remoulade sauce on Friday night at 51 Lincoln in Newton Massachusetts (just outside Boston). You may be able to email them and get the recipe. It was UNBELIEVABLE... and served with a smoked cod cake. For a full review of this place, check out my blog at: Boston Food & Whine
All these other recipes sound delicious too!
Tammy
tschuetz at 9:39AM on 02/04/08
Oops... forgot to mention that it was a Celery Root Remoulade. SO good...
tschuetz at 9:42AM on 02/04/08
Galatoire's is wonderful but if you want another version just as good, here's is Commander's Palace, also from New Orleans:
1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled
1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.
2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.
3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
cajunanne at 10:15AM on 02/04/08
http://www.theexperimentalgourmand.blogspot.com/
Check out my post from this past weekend. It's a very simple remoulade that does not use mayonnaise as its base, so it keeps a bit longer. This is a family favorite.
TheExperimentalGourmand at 8:02PM on 02/05/08
Okay, first of all, thanks. I am going to have to get the sauces cookbook, because I think it is a very important part of any meal, especially when entertaining.
This weekend I tried the recipe from shell. I liked that it used the egg yolk; I didn't use even 1/2 c oil (olive oil, of course), and I used 3T vinegar, and next time I would use only 2. It had a nice color, and fresh flavor, and the consistency was very smooth. I served it with shrimp on Sunday (Yeah, Giants) and some of my friends liked it on the homefries. Which reminds me of a sauce my Spanish friend makes with her patatas bravas. Oh so many possibilities!
And to answer another one, I think whether its French or New Orleans style depends on what it is served with. Good to know a good version of both.
Now I have to decide which recipe to try next. Yeah!
cucinacecilia at 9:28AM on 02/06/08