1 clove garlic, minced
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cracked black pepper
Few drops liquid smoke
Remoulade is most often served with seafood such as shrimp and crab, crab cakes and even cold meats such as roast beef or poached salmon, chicken or other poultry. Original French versions of remoulade are not as pink as the creole, New Orleans style that I am sharing today. It is often served in a dish called shrimp or crab Louis and is delicious no matter what you want to put it on.
This sauce is at home next to a plate of properly boiled shrimp or next to a delicious crab boil poured out upon newspaper in your back yard. There is no division here. Remoulade is for everyone and might I also say it is a great option as a sandwich spread!
This sauce is not as tart or vinegary as its cousin tartar sauce but you could easily add a bit of lemon juice and zest if that made you happy. The versions you will find are vast and vary according to the people who are serving it. Mine is a riff on Emeril Lagasse's version.This sauce, like Thousand Island dressing is a conglomeration of many other condiments you may already have in your refrigerator door along with some fresh, finely minced veggies to make everything come together and give the sauce, not only a lot of flavor, but a bit of toothsomeness as well.
Mayonnaise is the base, and then we add horseradish, ketchup a bit of tomato paste (I love to keep the kind in the tube on hand), whole grain, creole mustard, some finely minced chipotle in adobo, minced onion, bell pepper and celery come to the party as well as some paprika, salt, pepper, onion powder and garlic powder.
This may seem like a long litany of ingredients, but I know many of you will already have these things on hand. Don't have a pepper? Toss in some roasted reds from a jar. Don't have celery? Add celery seed. Don't like chipotle? Leave it out. Make this yours to the degree that you are not actually making something else. Just be sure to leave in the mayo, ketchup, tomato paste and paprika along with the veggies. You can adjust the heat levels up or down. You make your remoulade to suit your taste.
That is how easy something that sounds so fancy can be! I hope you give this remoulade sauce a try sometime soon and I hope you love it! Stay tuned on the channel for a demonstration of how to perfectly boil shrimp in a "court bouillon". That just means seasoned water!
1 ½ cups good quality mayonnaise
1 tablespoon whole grain mustard
¼ cup ketchup
1 tablespoon prepared horseradish
1 tablespoon tomato paste
¼ cup minced onion
¼ cup minced celery
¼ cup minced red bell pepper
1 tablespoon minced chipotle pepper
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Today I am sharing a delicious option for your next seafood dinner! Spicy remoulade sauce is a great alternative to cocktail or tartar sauce when you have your next fish fry or crab boil! This creamy, sauce has just the right blend of fresh veggies and condiments blended together to enhance boiled, steamed or grilled shrimp, crab legs, lobster or good old fish and chips! This is a distant cousin to Thousand Island dressing but not as sweet with a little spicy kick and a bit of smokey goodness. I know you are going to love this one!
According to the blog 196 flavors: Remoulade sauce originated in France around the seventeenth century, and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea.
Sauce is actually a French word as well. It appeared in the fourteenth century and comes from Old French sauce or sausse, which itself is derived from Latin word salsa which defines anything “salted” or “salt food”.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Place all ingredients in the bowl and blend well to incorporate.
Pour into a serving bowl and enjoy.
Leftovers can be stored in an airtight container in the refrigerator for up to one week.
This remoulade is an excellent accompaniment to steamed or boiled shrimp, crab legs, as an addition to crab salad or as a dipping sauce for fried seafood. It is also delicious atop fresh crab cakes.