Sauce Remoulade Recipe

Sauce Remoulade Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Sauce Remoulade Recipe Sauce Remoulade Recipe This rich flavorful sauce is excellent with chilled shellfish or cooked vegetables. You can also spice it up Cajun style: Omit the tarragon and Dijon, and heat it up with some Creole mustard and ground red pepper. Prep : 20 minutes 1/3 cup mayonnaise 2 tablespoons sour cream 3 tablespoons finely chopped dill pickle 1 tablespoon chopped fresh parsley 3/4 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon 1/2 teaspoon chopped fresh chives 1 anchovy fillet, finely chopped 1 teaspoon capers, drained and chopped 1 teaspoon Dijon mustard In small bowl, combine mayonnaise, sour cream, pickle, parsley, tarragon, chives, anchovy, capers, and mustard until well blended. Serve, or cover and refrigerate up to 1 day. Makes about 2/3 cup. Each tablespoon : About 61 calories, 0g protein, 0g carbohydrate, 6g total fat (1g saturated), 6mg cholesterol, 143mg sodium. FLAVORED BUTTERS Flavored butters are ideal for dressing up panfried or grilled steak or fish when unexpected company drops by. Here are a few favorites, but you can stir in just about any flavoring that strikes your fancy. For strong-flavored ingredients like horseradish or capers, start with about 2 tablespoons per stick of butter. You can add up to 1/4 cup of ingredients total; just be sure to drain wet items well. Prepare ahead—these take just 10 minutes—and freeze to eliminate last-minute fussing. In medium bowl, beat 1/2 cup butter or margarine (1 stick), softened, with wooden spoon until creamy. Beat in your choice of flavor ingredients (right) ; blend well. Transfer flavored butter to waxed paper and shape into log about 6 inches long; wrap, twisting ends of waxed paper to seal. Overwrap in plastic or foil before chilling or freezing. Flavored butters can be refrigerated up to 2 days or frozen up to 1month. To serve, cut into 1/2-inch-thick slices. Makes 12 servings each. MAÎTRE D’HÔTEL BUTTER Very versatile; use on beef, veal, chicken, pork, and fish. 2 tablespoons chopped fresh parsley 1/4 teaspoon freshly grated lemon peel 1 tablespoon fresh lemon juice OLIVE BUTTER Best on fish and chicken. 1/3 cup Kalamata olives, pitted and finely chopped 1 tablespoon chopped fresh parsley GINGER-CILANTRO BUTTER Good on chicken and fish. 2 tablespoons finely chopped fresh cilantro 2 teaspoons fresh lime juice 1/2 teaspoon grated, peeled fresh ginger CAPER BUTTER Good on beef, veal, pork, fish, and chicken. 2 tablespoons capers, drained and chopped 1 tablespoon chopped fresh parsley 1/2 teaspoon freshly grated lemon peel
Sauce Remoulade Recipe

Sauce Remoulade Recipe

This rich flavorful sauce is excellent with chilled shellfish or cooked vegetables. You can also spice it up Cajun style: Omit the tarragon and Dijon, and heat it up with some Creole mustard and ground red pepper. Prep : 20 minutes
  • 1/cup mayonnaise
  • 2 tablespoons sour cream
  • 3 tablespoons finely chopped dill pickle
  • 1 tablespoon chopped fresh parsley
  • 3/teaspoon chopped fresh tarragon or 1/teaspoon dried tarragon
  • 1/2 teaspoon chopped fresh chives
  • 1 anchovy fillet, finely chopped
  • 1 teaspoon capers, drained and chopped
  • 1 teaspoon Dijon mustard
In small bowl, combine mayonnaise, sour cream, pickle, parsley, tarragon, chives, anchovy, capers, and mustard until well blended. Serve, or cover and refrigerate up to 1 day. Makes about 2/cup. Each tablespoon : About 61 calories, 0g protein, 0g carbohydrate, 6g total fat (1g saturated), 6mg cholesterol, 143mg sodium.

FLAVORED BUTTERS

Flavored butters are ideal for dressing up panfried or grilled steak or fish when unexpected company drops by. Here are a few favorites, but you can stir in just about any flavoring that strikes your fancy. For strong-flavored ingredients like horseradish or capers, start with about 2 tablespoons per stick of butter. You can add up to 1/cup of ingredients total; just be sure to drain wet items well. Prepare ahead—these take just 10 minutes—and freeze to eliminate last-minute fussing. In medium bowl, beat 1/2 cup butter or margarine (1 stick), softened, with wooden spoon until creamy. Beat in your choice of flavor ingredients (right) ; blend well. Transfer flavored butter to waxed paper and shape into log about 6 inches long; wrap, twisting ends of waxed paper to seal. Overwrap in plastic or foil before chilling or freezing. Flavored butters can be refrigerated up to 2 days or frozen up to 1month. To serve, cut into 1/2-inch-thick slices. Makes 12 servings each. MAÎTRE D’HÔTEL BUTTER Very versatile; use on beef, veal, chicken, pork, and fish.
  • 2 tablespoons chopped fresh parsley
  • 1/teaspoon freshly grated lemon peel
  • 1 tablespoon fresh lemon juice
OLIVE BUTTER Best on fish and chicken.
  • 1/cup Kalamata olives, pitted and finely chopped
  • 1 tablespoon chopped fresh parsley
GINGER-CILANTRO BUTTER Good on chicken and fish.
  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon grated, peeled fresh ginger
CAPER BUTTER Good on beef, veal, pork, fish, and chicken.
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon freshly grated lemon peel
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Sunday, 24 June 2018

Sauce Remoulade Recipe

Article Categories : Sauces, Salsas & Condiments

Sauce Remoulade Recipe

Sauce Remoulade Recipe

This rich flavorful sauce is excellent with chilled shellfish or cooked vegetables. You can also spice it up Cajun style: Omit the tarragon and Dijon, and heat it up with some Creole mustard and ground red pepper.

Prep : 20 minutes

  • 1/cup mayonnaise
  • 2 tablespoons sour cream
  • 3 tablespoons finely chopped dill pickle
  • 1 tablespoon chopped fresh parsley
  • 3/teaspoon chopped fresh tarragon or 1/teaspoon dried tarragon
  • 1/2 teaspoon chopped fresh chives
  • 1 anchovy fillet, finely chopped
  • 1 teaspoon capers, drained and chopped
  • 1 teaspoon Dijon mustard

In small bowl, combine mayonnaise, sour cream, pickle, parsley, tarragon, chives, anchovy, capers, and mustard until well blended. Serve, or cover and refrigerate up to 1 day. Makes about 2/cup.

Each tablespoon : About 61 calories, 0g protein, 0g carbohydrate, 6g total fat (1g saturated), 6mg cholesterol, 143mg sodium.

FLAVORED BUTTERS

Flavored butters are ideal for dressing up panfried or grilled steak or fish when unexpected company drops by. Here are a few favorites, but you can stir in just about any flavoring that strikes your fancy. For strong-flavored ingredients like horseradish or capers, start with about 2 tablespoons per stick of butter. You can add up to 1/cup of ingredients total; just be sure to drain wet items well. Prepare ahead—these take just 10 minutes—and freeze to eliminate last-minute fussing.

In medium bowl, beat 1/2 cup butter or margarine (1 stick), softened, with wooden spoon until creamy. Beat in your choice of flavor ingredients (right) ; blend well. Transfer flavored butter to waxed paper and shape into log about 6 inches long; wrap, twisting ends of waxed paper to seal. Overwrap in plastic or foil before chilling or freezing. Flavored butters can be refrigerated up to 2 days or frozen up to 1month. To serve, cut into 1/2-inch-thick slices. Makes 12 servings each.

MAÎTRE D’HÔTEL BUTTER

Very versatile; use on beef, veal, chicken, pork, and fish.

  • 2 tablespoons chopped fresh parsley
  • 1/teaspoon freshly grated lemon peel
  • 1 tablespoon fresh lemon juice

OLIVE BUTTER

Best on fish and chicken.

  • 1/cup Kalamata olives, pitted and finely chopped
  • 1 tablespoon chopped fresh parsley

GINGER-CILANTRO BUTTER

Good on chicken and fish.

  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon grated, peeled fresh ginger

CAPER BUTTER

Good on beef, veal, pork, fish, and chicken.

  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon freshly grated lemon peel