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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 149g Recipe makes 3 cups) |
||
| Calories 341 | ||
| Calories from Fat 240 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 14.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 933mg | 38% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 26.6g | 8% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 9.0g | ||
| Protein 2.1g | 4% | |
Remoulade Sauce
By: ~Rita~
Mar 21, 2004
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
3 cups
Ingredients
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 cup finely chopped scallion
- 1/4 cup finely chopped fresh flat leaf parsley
- 1 stalk finely chopped celery
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 2 teaspoons hot sauce
- 1/4 teaspoon fresh ground black pepper
Directions
1
Whisk together all ingredients.2
Cover and chill 1 hour.
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- Course > Appetizers > Dips
- Course > Condiments, etc.
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: gwynn
On Sep 1, 2008
This was a very good sauce. We had this with onion rings. My DIL was crazy about this. Thanks for posting this recipe.
From: rohanlori
On Jun 18, 2008
I love remoulade sauce and this is a good basic recipe. I have made this twice and each time I used only the ingredients I had on hand and did not measure anything. The results have been perfect. Will use this as my base recipe from now on.
From: CoolMonday
On Feb 12, 2006
A wonderful addition to my crab cakes. Everyone loved this... I followed recipe exactly but cut in half. Thanks for a great recipe.
From: Kerriedoll
On Dec 1, 2007
Like the other commenter, I paired this with the Maryland crabcakes — bliss! I actually had all of this stuff already in my fridge, so that came in handy when I decided to make crabcakes but forgot to buy a jar of roumelade. I will be making it from scratch from now on. Thanks, Rita!
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