remoulade

This festive make-ahead starter is perfect for a Christmas meal for two. Serve with crunchy toast and a scattering of dill for an impressive seafood dish

Lobster & celeriac remoulade

½ a small celeriac

½ lemon, juiced

mayonnaise

Dijon mustard

Tabasco

pack

toasted sourdoughor your favourite bread, to serve (optional)

To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.

Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point &ndash; keep in the fridge and remove 1 hr before serving.

Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

New Orleans Remoulade Sauce Recipe

lemon juice

parsley

Louisiana-style hot sauce

whole-grain mustard

garlic,

capers, roughly chopped

worcestershire sauce

mild paprika

scallion, finely chopped

salt

cayenne pepper

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Classic Louisiana Po Boy Sandwich with fried shrimp, shredded lettuce, tomato and homemade remoulade sauce.

Shrimp Po Boy Sandwich

cornmeal

flour

Cajun seasoning

eggs, beaten

Peanut oil

iceberg lettuce, shredded

2-3 tomatoes, sliced about 1/4 inch thick

French sandwich rolls

mustard, preferably Creole mustard

mayo

horseradish

pickle juice or vinegar

hot sauce (Crystal, Tabasco, etc)

garlic clove,

Tbsp sweet paprika

"I have to say that this recipe resembles every Po Boy sandwich I’ve ever had. My other half and I absolutely love them and this one happens to be his fave!! Can’t wait to try them, along with some homemade fried green tomatoes....they’re good dipped in remoulade sauce as well...happy eating and thx for the amazing recipe!!"

"What can I use instead of horeseradish?"

Make the remoulade sauce: If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.

Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
Serve at once with hot sauce and a beer.

"I made this yesterday and it was delicious! The remoulade was on the salty side so I didn't add salt to the dredge. I used panko instead of cornmeal. I used a french baguette and omitted the lettuce and tomato. Since I have leftover remoulade and the recipe was so good, I'll be making it again tonight!"

"Made this as written except for using homemade Emeril spice instead of Cajun. The fried shrimp with the cornmeal and flour coating are outrageous. I'll be making this one on a regular basis."

Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

Remoulade Sauce

mustard (Creole mustard if possible)

Cajun

pickle juice (dill

hot sauce (preferably Tabasco)

"I am remoulade freak and we loved this recipe!  Only change I made was to add capers...it's a Southern thing."

"Sauce way to salty. Had to throw it out."

"How long does the sauce keep for? Can I make it a few days in advance?"

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

"This is a great recipe, good for lots of things besides the po-boys, as a dipping sauce for sweet potato fries or onion rings, etc.  Tony's does also make a salt-free creole seasoning, which is  excellent for those of us that have to watch our sodium intake."

"As with every other Simply Recipes recipe I've tried, this remoulade recipe is perfect; it cannot be improved!\r\n\r\nThank you, Elise, for all the work you've put into this resource over the years.  I've been coming here almost since the beginning.  Simply Recipes is my go-to Internet recipe source because you are one of the few people whose judgement in the kitchen I completely trust.  If it's on here, I know it's going to be just right."

The grilled Cajun trinity of onion, bell pepper and celery, grilled corn and leftover grilled chicken warm the crisp, cold romaine lettuce and tomatoes in this ultra-flavorful Cajun Grilled Chicken Salad With Remoulade Sauce Dressing.&nbsp;

Cajun Grilled Chicken Salad With Remoulade Sauce Dressing

butter

onion

green bell pepper strips

celery

corn

leftover Cajun Grilled Chicken Remoulade breast

Romaine lettuce heart leaves

Roma tomatoes, sliced

Remoulade sauce

Arrange the fresh Romaine lettuce heart leaves, beans and sliced tomatoes on top of a large serving platter.&nbsp;

Debone the Cajun Grilled Chicken Remoulade breast. Slice and set atop the salad.&nbsp;

Grease a cast iron grill pan with the butter or oil.&nbsp;

Brown the Cajun trinity of raw onion, bell pepper and celery strips in the pan. When the trinity is almost browned, add the corn and cook until browned, about 3 to 5 minutes.&nbsp;

Place the indoor-grilled corn and Cajun trinity atop the salad.&nbsp;

Serve alongside the Remoulade sauce.&nbsp;

A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice. 

Cajun Chicken Salad

chicken breasts

Salt

Tbsp mustard

Tbsp cider vinegar

paprika

eggs,

green pepper

green onion

Tabasco or other hot sauce

"This struck me just right this morning, and I'll happily enjoy it for lunch all week. The flavors work great together, and I love having a chicken salad that is neither curried, nor fully traditional. Judging from the freshly-made taste, this will be fantastic tomorrow.\n\nThanks for the inspiration!"

Poach the chicken: Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Return to a simmer, then turn off the heat, and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

Make the dressing, mix in the eggs and vegetables: In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion.

Dice chicken, mix with salad: Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.
Serve over butter lettuce or between two pieces of bread for a sandwich.
*The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.

"I really enjoyed this! I didn't add the hard boiled eggs (out of laziness and immediate hunger, not dislike) and added 2 TBS of Sriracha. It was so tasty! I enjoyed it with some tortilla chips and loved having that extra crunch.  I just used regular chicken breasts that I already had cooked. This is my first time on your site, so I look forward to checking out what else you have to offer! Thanks so much!"

"Great way to make chicken salad. I didn't have horseradish on hand, but it was still really spicy. Delicious!"

"Made this tonight for dinner! I used only about half the mayo, I pan-cooked the chicken instead of poaching it, and I added a little bit of diced jalapeno for heat. It's delicious and easy and super filling - and it left my roommates pretty jealous of my dinner. Thanks for the post!"

"Thank you for the recipe. Turned out delicious and I used it as a sandwich filling n the kids loved it too! A simple to do n yet great on taste!!!"

A zesty dipping sauce somewhere between Freddy&#8217;s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that&#8217;s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

Shut Yo' Mouth Sauce

ketchup

barbeque sauce

dill pickle juice

garlic powder

onion powder

black pepper

Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce.

Remoulade Recipe

scallions

garlic

mustard

horseradish sauce

sweet relish

Creole seasoning

sweet paprika

hot sauce,

Kosher salt (optional)

black pepper (optional)

Prepare the following, adding each to a medium bowl as you complete it: Trim and finely chop 2 to 3 medium scallions until you have about 1/4 cup. Remove the leaves from 3 large sprigs fresh parsley and finely chop unti you have 1 tablespoon. Finely chop 1 stalk celery until you have 2 tablespoons. Grate 1 small clove garlic on a Microplane or mince.

Add 1 cup mayonnaise, 1 tablespoon Creole or whole-grain mustard, 1 tablespoon horseradish sauce, 1 tablespoon lemon juice, 1 tablespoon sweet relish, 1 1/4 teaspoons Creole seasoning, 1 teaspoon sweet paprika, 1/2 teaspoon hot sauce, and a pinch of cayenne pepper. Stir until combined. Taste and season with kosher salt and black pepper as needed.

Remoulade is a flavorful creamy dip with a spicy Cajun kick. This easy recipe takes only a few minutes to make and can be served as a dip or as a spread.

Remoulade

pickle juice

garlic (minced (or substitute

hot sauce (Tobasco)

tsp kosher salt

Combine all ingredients in small bowl and stir well to combine. Taste and adjust seasoning, if desired. Use as a dipping sauce for fries, artichokes, fried pickles, or crab cakes or as a spread on a sandwich.

Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish, etc.

Zippy Shrimp Remoulade Platter

tablespoon(s) ketchup

teaspoon(s) tabasco sauce

tablespoon(s) white wine vinegar

teaspoon(s) black pepper

teaspoon(s) smoked paprika

teaspoon(s) sugar

Worcestershire sauce

clove(s) garlic, crushed

lemon

tablespoon(s) Italian parsley, chopped

lemon slices, seeds removed,

A classic French Remoulade that&#039;s as versatile as it is delicious!  Use it for spreading, dipping, and tossing in a wide variety of dishes.

Classic French Remoulade

cornichons

herbs

capers

Dijon mustard (, we recommend Maille)

white wine vinegar

anchovy

salt and pepper

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.

This creamy remoulade for crab cakes is incredibly easy to make and saves for up to 2 weeks.

Remoulade for Crab Cakes

dijon mustard

Old Bay Seasoning

garlic clove, grated

Combine the mayonnaise, dijon mustard, parsley, lemon juice,...

Combine the mayonnaise, dijon mustard, parsley, lemon juice, pickle juice, Old Bay seasoning, horseradish, and grated garlic in a small bowl. Whisk to combine. 

Serve immediately or save for up to 2...

Serve immediately or save for up to 2 weeks in an airtight container in the refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/ooicp0lgfmqyduo9nrul.mp4

Fried Green Tomatoes with Remoulade

sour cream

brown mustard

green tomatoes

buttermilk

all-purpose flour

vegetable oil

In a small bowl combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish, and Creole seasoning. Stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to develop.

For the remoulade:

Thinly slice the tomatoes, and lightly salt each side. Place in a colander in the sink and allow the salt to draw some of the moisture out for about 10 minutes.

In a medium bowl whisk the egg and buttermilk together. In another shallow bowl combine the corn- meal, flour, pepper, and 1/2 teaspoon salt. In a deep skillet or Dutch oven, pour about 1 inch of oil into the bottom. Heat the oil over medium-high heat until the oil reaches about 350°F.

Blot the tomatoes with paper towels to remove the excess moisture. Dip the tomatoes in the egg wash, and then dredge them in the cornmeal mixture, pressing lightly to coat them. Fry in the hot oil for 4 to 5 minutes on each side, or until golden brown. Drain on paper towels. Serve with the remoulade sauce.

For the fried green tomatoes:

This tasty Cajun-style remoulade sauce comes together in minutes and is the perfect condiment to any sandwich or dipper.

Easy Cajun Remoulade Sauce Recipe

Hot sauce

Add all of the ingredients to a large bowl.

Mix together using a spoon or whisk until completely combined.

Optionally adjust any seasonings with salt and pepper.

https://www.youtube.com/watch?v=pqXxb6KWlWE

Mayonnaise is an emulsified sauce consisting of egg yolk, vinegar, and oil to make a thick white spreadable condiment.  While mayonnaise has been around a lot longer, it first appeared in French cookbooks in the 18th century.  It can be used as a condiment, a sauce, or as a base for salad dressings or bound salads.  With more access to readily available ingredients to help emulsify the mayonnaise, here are some basic items needed:

Aioli is a tasty sauce consisting of egg yolks, garlic, salt, and olive oil.  Its origin can be traced to the Mediterranean coasts of Spain, Italy, and France.  Aioli is a fantastic garlic-flavored condiment to be added as a dressing or a spreadable sauce to be served on a sandwich, or even as something to be dipped in.  

Cajun remoulade is a zesty mayonnaise-based Louisiana-style sauce that is excellent used when dipping in things like shrimp or chicken.  It’s also excellent to spread on a sandwich or even as a salad dressing.  The term “remoulade” has expanded to be a myriad of different things, but classic remoulade sauce was created in France and consists of tartar sauce and finely minced anchovies that are then mixed in.  This is the creole-Cajun version of that classic sauce. 

Comeback sauce is a zesty mayonnaise-based condiment that originated at a Greek restaurant in Jackson, Mississippi.  Comeback sauce is still very popular in the south and will be found on several restaurant menus. It’s very simple to prepare a sauce that is excellent for dipping fried chicken in or even being used as a salad dressing.  

Mayonnaise Written Recipe: https://bit.ly/3wR6Njc
Aioli Written Recipe: https://bit.ly/3z2dK3d
Remoulade Recipe: https://bit.ly/2RSHaA5
Comeback Sauce Recipe: https://bit.ly/2SJpBSU

Perfect Homemade Mayonnaise Recipe + Garlic Aioli | Cajun Remoulade | Comeback Sauce

Here&#039;s how to make a creamy and rich crab cake sauce in under 5 minutes. You can easily customize it to fit your personal taste too!

Crab Cake Sauce / Remoulade

17 g dijon mustard

g Crystal hot sauce

g Creole seasoning (Tony Chachere’s preferred)

cayenne

2.4 g white granulated sugar

capers (no juice)

chives

In a mixing bowl, combine all the ingredients and stir until incorporated.

Drizzle onto your crab cakes and serve immediately.

For leftover sauce, transfer it into an airtight container and fridge. This sauce will last up to 3 days in the refrigerator.

This homemade remoulade sauce recipe is SO easy to make! Creamy and tangy, it&#039;s a perfect quick dipping sauce for French fries, crispy cauliflower, and more. Find additional serving suggestions in the post above.

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