Skip to main content
Wine And Drink
You are here
» Horseradish Remoulade
Horseradish Remoulade Recipes
MAKING 1. For the Coleslaw In a bowl mix 1 2 cup Mayonnaise sugar vinegar and extra virgin olive oil and mix till it emulsifies. 2. Add the juice of half a lemon and mix. 3. Add the cabbage carrots and onions and mix well. 4. Add a pinch of salt and pepper and
Cajun Tilapia Po'Boy Sandwich with Spicy Bacon Remoulad Sauce
French Remoulade Sauce is one of the best sauces that can be served with any appetizer. A great and tasty sauce everyone should try out. Any appetizer dipped in this sauce tastes like heaven. Remoulade sauce was used on meats in olden times. Now it is also
French Remoulade Sauce
The shrimp remoulade is a cooked and chilled shrimp preparation that can be served as a side. Flavored with lemon and bay leaves along with garlic and seasoned accordingly the shrimp is tossed with horseradish mix of hot pepper sauce paprika and mustard and
Peppered Shrimp Remoulade
Place shrimp in 1 1 2 quart casserole. Set aside. In 2 cup measure blend all Remoulade Sauce ingredients except sugar. Pour 3 4 cup Remoulade Sauce over shrimp. Stir to coat. Cover. Chill for 1 hour. Stir sugar into remaining sauce. Cover. Chill. For shrimp
Shrimp Salad With Remoulade Sauce
Combine first 9 ingredients in container of an electric blender. Process until smooth stopping once to scrape down sides. Cover and chill thoroughly. Combine water salt and seasoning in a Dutch oven bring to a boil. Add shrimp and cook 3 to 5 minutes or until
MAKING 1 Remoulade sauce In a small bowl combine the vinegar mustard catsup paprika salt and cayenne pepper . 2 Gradually beat in the salad oil with rotary or electric beater. 3 Stir in the minced celery and onion mix thoroughly. 4 In a large bowl pour the
Avocado with Shrimp Remoulade
MAKING 1 In a large mixing bowl beat the salad oil mustard wine Tabasco sauce salt and paprika together until thoroughly blended. 2 Then stir in the chopped eggs pepper celery parsley green onion. and shrimp mix thoroughly. 3 Cover the bowl and chill in the
Shrimp Remoulade With White Wine
Add shrimp to boiling salted water. Reduce heat and simmer shrimp for 1 to 3 minutes. Drain remove shell and black vein. In small bowl combine vinegar mustard catsup paprika salt and cayenne. Slowly add the salad oil beating constantly. Stir in the celery and
Shrimp Remoulade Appetizer
Prepare Remoulade Sauce by combining vinegar mustard catsup paprika salt and cayenne pepper in a small bowl. Slowly add salad oil beating mixture constantly with rotary or electric beater. Stir in celery and onion. Pour over shrimp. Cover and marinate shrimp
Avocado With Shrimp Remoulade
GETTING READY 1. Shell and devein the shrimps MAKING 2. Drop the shrimps in boiling salted water and cool until pink say two minutes and then remove 3. In a bowl combine mustard paprika and horseradish add oil a couple of tablespoons at a time and beat each
Shrimp Remoulade has a grand taste. Shrimp Remoulade gets its taste from shrimp mixed with mayonnaise and flavored with lemon juice. Shrimp Remoulade is inspired by many food joints worldwide. Mix all ingredients together scraping the onion into the sauce.
MAKING 1. In a large bowl mix the vinegar mustard catsup paprika salt and cayenne pepper and blend well. Slowly pour in the oil while beating constantly. 2. Add the celery and onions and pour this mixture over shrimp. Set aside to refrigerate for 4 to 5 hours.
Avocado With Shrimp Remoulade
MAKING 1 On a greased rack place the fish over boiling water cover and steam for about 10 minutes. 2 Remove fish cool and cut into bite sized pieces. 3 Prepare sauce by mixing oil vinegar and salt. 4 Stir in paprika mustard celery onion horseradish and parsley
In a saucepan combine the water and the 11 2 teaspoons salt. Bring to boiling. Add shrimp. Simmer 1 to 3 minutes or till shrimp turn pink. Drain chill. Meanwhile in a small mixer bowl combine the vinegar mustard horse radish paprika the 1 4 teaspoon salt and
MAKING 1 In a small bowl combine all the ingredients. 2 Mix until well blended. 3 Keep in refrigerator for several hours or overnight. SERVING 4 Serve the remoulade sauce with cold boiled shrimp crabmeat lobster or with tomatoes.
Remoulade Sauce for Seafood
MAKING 1 In a bowl place together oil wesson oil celery vinegar parsley onion mustard horseradish mayonnaise paprika seasoning and Tabasco. 2 Whisk the vinegar mixture until well blended. 3 In a bowl place the shrimps and toss with 4 tablespoon of the vinegar
Shrimp with Remoulade Sauce
Mix mayonnaise and Durkee sauce pour in olive oil and beat as if you are making mayonnaise. Add creole mustard beat some more. Add horseradish beat some more again. Add catsup and yes that s right beat some more. Add wine vinegar still beating. Then the Lea
MAKING 1 Use a screw top jar to place all the ingredients. 2 Cover the lid and shake well to mix. 3 Place the jar inside refrigerator to chill for a minimum of 4 hours or overnight. SERVING 4 Serve the sauce with any seafood platter.
Shrimp Remoulade Sauce
MAKING 1. In a bowl combine all ingredients and whip with a fork or whisk until well blended. 2. Pour over hot shrimp which is hot enough to absorb the flavor of the marinade. SERVING 3. Serve chilled in individual seafood shells or on a serving dish.
Combine all ingredients and refrigerate overnight. Serve on chopped lettuce. Serves 4.
Mix hard boiled eggs egg yolk vinegar olive oil mustard sugar lemon juice salt pepper and horseradish. Wipe and place salmon steak in large frying pan. Pour wine over add peppercorns and bay leaf. Poach 20 to 30 minutes. Drain refrigerate
Cold Salmon With Remoulade Sauce
In a small bowl combine vinegar horseradish mustard catsup paprika cayenne and salt. Slowly add oil beating constantly. Stir in celery and onions. Pour sauce over shrimp marinate in refrigerator about 5 hours. Halve and peel avocados. Lift shrimp out of sauce
Avocado With Shrimp Remoulade
In a blender combine the mustard paprika and horseradish. With the machine running very slowly add the oil. Blend in the remaining ingredients process until smooth. May be divided for smaller quantities.
Combine the dry mustard paprika salt black pepper and cayenne. Shake together in a covered jar to mix well. Add the remaining ingredients and mix well to form a sauce. Add additional olive oil if necessary.
Mix all ingredients and marinate in refrigerator for 24 hours. Serve on toast or crackers.
1 of 2