Sauce Recipes

Romoulade originated in France as a mayonnaise-based sauce. There are two distinct styles of remoulade; Classic remoulade originated in France and uses Dijon mustard as one of its ingredients.  Creole Style originated in Creole cooking and is much spicier.  Creole mustard vs. Dijon mustard is another difference, as well as Tabasco sauce or cayenne pepper.  It makes an excellent accompaniment to seafood, crab cakes, salads, poor boy sandwiches and pan fried fish.

There are many variations to the classic Remoulade sauce recipe.  Here are a few of my favorites.  Each has its own unique taste. Give each of them a try, you won’t be disappointed.

REMOULADE SAUCE: BASIC VERSION ………………………….

INGREDIENTS:

  • 4 cups mayonnaise
  • 1/2 cups green onions, finely chopped
  • 2 teaspoons chives, chopped
  • 3 tablespoons parsley, chopped
  • 2 tablespoons dry mustard
  • 2 tablespoons horseradish
  • 4 tablespoons hot mustard
  • chives for garnish

DIRECTIONS:

Put all ingredients in mixing bowl and blend thoroughly with a whisk.  Chill in the refrigerator one hour or more before serving.  Garnish with sprinkling of chives.

REMOULADE SAUCE: CREOLE VERSION………………………...

INGREDIENTS:

  • 1/4 cup ketchup
  • 1/4 cup prepared horseradish
  • 1/4 cup Creole mustard
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons white vinegar
  • Juice of 1/2 lemon
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped celery
  • 1/2 cup finley chopped green onion
  • 1 garlic clove, minced
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1/4 teaspoon salt
  • Dash of Tabasco
  • 2 tablespoons Egg Beater mixture
  • 3/4 cup fine quality vegetable oil
  • Chopped chives, for garnish

DIRECTIONS:

Put all ingredinets excluding the vegetable oil and chives into a blender.  Cover and mix blender at high speed until ingredients are well blended.  Remove cover and slowly add oil in a slow steady stream until sauce thickens to a creamy consistancy.  Chill in refrigerator for one hour prior to serving. Garnish with chopped chives.

REMOULADE SAUCE: FRENCH VERSION……………………………..

INGREDIENTS:

  • 1/4 cup Dijon mustard
  • 2 tablespoons papkria
  • 2 tablespoons ketchup
  • 2 tablespoons horseradish
  • 1/2 cup celery leaves finely chopped
  • 1/4 cup green onion, chopped
  • 1/8 cup chives, chopped
  • 1 teaspoon sugar
  • 1 teaspoon Tabasco
  • 2 tablespoons fresh parsley, chopped
  • 1 cup high quality vegetable oil

DIRECTIONS:

Mix all ingredients, excluding the oil,  in a mixing bowl until well blended.  Slowly add the oil until creamy in consistency. Refrigerate for one hour.

REMOULADE SAUCE: MILD VERSION……………………………….

INGREDIENTS:

  • 2 tablespoons prepared mustard
  • 2 tablespoons paprika
  • 2 tablespoons creamed horseradish
  • 1/2 cup tarragon vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 3/4 cup finely diced red bell pepper
  • 3/4 cup finely diced green pepper
  • 1/2 cup finely diced green onions
  • 2 teaspoons chives, chopped
  • 1/2 cup finely diced dill pickles
  • 1 teaspoon Tabasco
  • 2 tablespoons fresh parsley, chopped
  • 2 cups olive oil

DIRECTIONS:

In a blender add the mustard, paprika and horseradish. Slowly add the olive oil in a drizzle with the blender running.  Blend in the remaining ingredients until smooth. Refrigerate for one hour.