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Remoulade Sauce

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Types of RemouladeEdit

  • Traditional French Remoulade (Mayonnaise based)
  • Creole Remoulade (Oil-based)
  • Creole Remoulade (Mayonnaise-based)
  • Creole Remoulade (Ketchup-based)

Ingredients for Mayo-based Creole Remoulade Edit

Directions Edit

  1. Whisk together all ingredients.
  2. Cover and chill 1 hour.

Ingredients for Oil-based Creole Remoulade Edit

Directions Edit

  1. Process all non-oil ingredients in a food processor.
  2. Slowly drizzle in oil to emulsify.
  3. Makes 5 cups.
  4. You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens.
  5. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).

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