Remoulade Sauce a la New Orleans Recipe

Recipesfull introduces to you: Mardi Gras Recipes. (Remoulade Sauce a la New Orleans Recipe). Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.

Brief

Prep 20 mins

Total: 20 mins

Servings: 6

Yield: 6 servings

Remoulade Sauce a la New Orleans Recipe

Ingredients

1 cup mayonnaise

¼ cup chili sauce

2 tablespoons Creole mustard

2 tablespoons extra-virgin olive oil

1 tablespoon Louisiana-style hot sauce

or to taste

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

4 medium scallions

chopped

2 tablespoons chopped fresh parsley

2 tablespoons chopped green olives

2 tablespoons minced celery

1 clove garlic

minced

½ teaspoon chili powder

1 teaspoon salt

or to taste

½ teaspoon ground black pepper

1 teaspoon capers

chopped

Blackened Fish

Holidays and Events

Directions

Step 1

Mix together mayonnaise chili sauce mustard olive oil hot sauce lemon juice and Worcestershire sauce. Stir in scallions parsley olives celery capers and garlic. Season with chili powder and salt and pepper. Cover and refrigerate.

Nutritional Information

Remoulade Sauce a la New Orleans Recipe

Servings Per Recipe:6

Calories: 359

% Daily Value *

Protein: 1g 2%

Carbohydrates: 6.7g 2%

Dietary Fiber: 0.7g 3%

Sugars: 2.7g

Fat: 37.3g 57%

Saturated Fat: 5.3g 27%

Cholesterol: 13.9mg 5%

Vitamin A Iu: 391.1IU 8%

Niacin Equivalents: 0.3mg 2%

Vitamin B6: 0.3mg 16%

Vitamin C: 10mg 17%

Folate: 13.1mcg 3%

Calcium: 21.1mg 2%

Iron: 0.6mg 3%

Magnesium: 6.8mg 2%

Potassium: 115.2mg 3%

Sodium: 942.7mg 38%

Calories From Fat: 335.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.