Cover and blend at low speed. 3/4 cup Parsley, minced. - For the cocktail sauce: - 1 (14 1/2-ounce) can diced tomatoes, drained - 1/2 cup prepared chili sauce - 4 tablespoons prepared horseradish - 1 teaspoon sugar - Few grinds fresh black pepper - 1/2 teaspoon kosher salt - 1 tablespoon olive oil - Sprinkle Old Bay seasoning This sauce will keep, if refrigerated, for many weeks. 1/2 cup olive oil. 3/4 cup Dill Pickle, minced. Serving suggestion: toss boiled shrimp in remoulade sauce. https://www.emerils.com/126937/classic-new-orleans-remoulade-sauce Remove cover and gradually add oil in a slow steady stream. 3 %. Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, … While blending, remove cover and gradually pour in the oil in a steady stream. The most unique New Orleans shrimp dish is Shrimp Remoulade. ​© 2023 by AMBROSIA. 3/4 cup Celery, minced. 1 3/4 cups Creole Mustard. Remoulade Sauce - Traditional New Orleans Recipe | 196 flavors Cover and chill for at least 2 hours before serving. Sauce will thicken to a pourable, creamy consistency. Total Carbohydrate This recipe is from Brennan's of Houston in Your Kitchen cookbook. 1/4 cup Salad Oil. New Orleans-Style Remoulade Sauce. Cover and mix at high speed until well blended. Every restaurant has their own variation. Mix all ingredients together and chill. 10 g Store in covered container in refrigerator up to 3 days. 2 cups Zatarain's Creole Mustard. Brennan’s Remoulade. View Recipe. Both restaurants were run by the original Brennan siblings. Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing. View Recipe. Address. This week, I will offer 4 remoulade recipes from the 4 old guard restaurants. 3 tablespoons Horseradish. Mix all ingredients together and chill. 1/3 cup yellow mustard. Sauce will thicken. A great recipe! Today, members of the Brennan’s family still run these restaurants. 3/4 cup Shallots, minced. This sauce will keep, if refrigerated, for many weeks. Proudly created with Wix.com, Brennan’s & Commander’s Palace Remoulade Sauces. 1/4 cup Vinegar. However, the people in charge are now cousins. Last week, I had two recipes with shrimp in them. It is natural to share the recipes of the old Brennan’s and Commander’s Palace Remoulade sauces together. In a medium-size mixing bowl, combine the mayonnaise, mustard, ketchup, green onions, parsley, celery, garlic, paprika, and the hot sauce. 417 Royal Street New Orleans, LA 70130 504-525-9711 Put all ingredients except oil in a blender. Pork Shoulder Grillades & Grits ... 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