'ReMouLADE SAUCE' Recipes Search (14)
Displaying 1 to 10 of 14 recipes.
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1. Crab Cakes With Remoulade Sauce
1 lb. crabmeat, well drained, 6 oz. raw shrimp, peeled and deveined, 1 egg white, 3/4 c. heavy cream, 2 tsp. Worcestershire sauce, 1/4 tsp. salt, 1/4 c. mayonnaise, 1/2 c. parsley, finely chopped, 1/2 tsp. Tabasco, 1/4 tsp. cayenne pepper, 1 tbsp. lemon juice, 2 tbsp. olive oil, 2 shallots, finely minced, 1 bunch scallions, finely minced, 1/3 c. each finely minced yellow, red and orange peppers, 2 c. fine bread crumbs, 1/4 c. clarified butter, Remoulade Sauce (recipe follows)
2. Fish Salad With Remoulade Sauce
1 1/2 lb. white fish, such as bass, pike, halibut, Poached in court bouillon (see page Fish section), 4 hard cooked eggs, 8 anchovy fillets, 4 lettuce leaves, Lemon slices or wedges, SAUCE REMOULADE, 2 c. mayonnaise, 1 tbsp. prepared mustard, 1 tsp. anchovy paste, 1 tbsp. each chopped capers & gherkins, 1 tbsp. chopped parsley, 2 tsp. chopped fresh herbs, such as chervil & tarragon (or sub. 1/4-1/2 tsp. dried tarragon), Salt & white pepper to taste
3. Remoulade Sauce
2 hard cooked egg yolks, sieved, 2 cloves garlic, crushed, 1 1/2 tbsp. prepared mustard, 1 1/2 c. mayonnaise (not salad dressing), 1 tbsp. Worcestershire, 1 tbsp. paprika, 1 1/2 tbsp. horseradish, Dash of Tabasco, 2 tbsp. vinegar, 1/4 c. finely chopped parsley, Salt & pepper to taste
4. Remoulade Sauce
1 c. mayonnaise, 1 tbsp. drained, finely chopped cucumber pickle, 1 tbsp. drained, chopped capers, 2 tsp. French mustard, 1 tsp. finely chopped parsley, 1/2 tsp. fresh tarragon, 1/2 tsp. chervil, 1/2 tsp. anchovy paste
5. Remoulade Sauce
1 sweet gherkin, minced, 1 tsp. Dijon style mustard, 1 tsp. minced capers, 1 tsp. minced fresh parsley leaves, 1 tsp. minced fresh chervil or 1/4 tsp. dried, 1 tsp. minced fresh tarragon or 1/4 tsp. dried, Anchovy paste to taste, 1 1/2 c. mayonnaise
6. Sauce Remoulade
1 c. mayonnaise, 2 tbsp. chopped sour pickles, drained, 1 tbsp. chopped capers, drained, 1 tbsp. chopped parsley, 1 tsp. prepared mustard, 1/4 tsp. tarragon
7. Merritt's Remoulade Sauce
1 tbsp. minced capers, 2 hard boiled egg yolks, 1 tbsp. tarragon vinegar, 1 tbsp. prepared horseradish, 1 tbsp. creole mustard (Reese), 1 tbsp. minced green onion tops, 1 tbsp. minced green onion bottoms, 1 tbsp. minced parsley, 1 c. mayonnaise, 1 c. salad oil, 1/4 tsp. garlic salt (optional), 1/4 tsp. cayenne pepper (optional)
8. Creole Remoulade Sauce
1/3 c. Creole mustard (coarse ground preferably), 1/3 c. tomato catsup, 1 tsp. Tabasco sauce, 1 tbsp. minced green onion or shallots, 1 tbsp. minced celery, 1 tbsp. minced parsley, 1 clove minced garlic, 1/2 tsp. cayenne red pepper, 1 tsp. salt
9. Remoulade Sauce For Shrimps
4 tbsp. olive oil, 2 tbsp. white vinegar, 2 hard boiled eggs, chopped very fine, 2 tbsp. parsley, minced fine, 1 or 2 green onions (top & bottom), chopped fine, 1 c. creole hot mustard, 1 clove garlic, crushed, A little salt (opt.), A few drops Tabasco (opt.)
10. Shrimp Remoulade Sauce
2 c. creole mustard, 3 green onions, chopped fine, 1 sm. bunch parsley, chopped fine, 2 stalks celery, chopped fine, 5 tbsp. paprika, 4 tbsp. Worcestershire, 2 cloves garlic, chopped fine, 3 tbsp. horseradish, chopped fine, 1 tbsp. salt, Juice of 1 lemon
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