Best Arnauds Remoulade Sauce Recipes

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ARNAUD'S SHRIMP RéMOULADE



Arnaud's Shrimp Rémoulade image

This is supposedly the recipe for this dish from Arnaud's Restaurant in New Orleans, given out by Arnaud himself. I have made this several times and it is delicious! Recipezaar does not recognize Creole mustard, but that is the recommended one to use, although Dijon is OK.

Provided by Dan-Amer 1

Categories     Creole

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 sprigs parsley
1/2 celery heart
1 small sweet onion
2 tablespoons sherry wine vinegar
6 tablespoons olive oil, best quality
4 tablespoons Dijon mustard
1 tablespoon sweet Hungarian paprika
salt & pepper
msg (optional)
1 lb shrimp, boiled, peeled, deveined
chopped watercress (NOT Iceberg) or lettuce, as needed (NOT Iceberg)

Steps:

  • Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
  • Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
  • About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
  • Serve on a bed of chopped watercress or good quality lettuce.

Nutrition Facts : Calories 209.6, Fat 14.8, SaturatedFat 2.1, Cholesterol 147.2, Sodium 285.1, Carbohydrate 2.7, Fiber 1, Sugar 1, Protein 16.5

ARNAUD SAUCE FOR SHRIMP



Arnaud Sauce for Shrimp image

This is a sauce my mom came up with, which is as close as you can get to the sauce served at Arnaud's in New Orleans. And it is wonderful.

Provided by Leslie Guild

Categories     Other Sauces

Time 15m

Number Of Ingredients 10

4 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp black pepper
1 c olive oil, extra virgin
1/2 c creole mustard
1/4 c catsup
3 Tbsp paprika
1 c finely chopped celery
1/4 c finely chopped parsley
2 lb medium shrimp, boiled in la crab boil, cooled and peeled

Steps:

  • 1. Whisk together 1st 4 ingredients, then whisk in the rest one by one, except shrimp. Beat well. Add shrimp and marinate in refrigerator for at least 3 hours. Stirring occasionally. Serve on top of lettuce with crackers or garlic bread.

SHRIMP REMOULADE



Shrimp Remoulade image

This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)

Provided by Craig Claiborne

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 22

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

Steps:

  • Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
  • To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
  • Stir in remaining ingredients for the sauce.
  • Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams

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Arnaud's Remoulade Sauce is a classic condiment that is a staple in many southern kitchens. Originally a French recipe, this sauce has been adapted over time to suit the tastes of those in the American south. The sauce is typically made with a creamy base and features ingredients like mustard, garlic, and paprika.

History

The origins of remoulade sauce can be traced back to France, where it was typically made with a mayonnaise or aioli base. Over time, the sauce has evolved and taken on many different variations. In the American south, remoulade sauce is often served alongside seafood, particularly fried seafood dishes like shrimp and oysters.

Ingredients

Arnaud’s Remoulade Sauce is made with traditional ingredients like mayonnaise, mustard, garlic, and Worcestershire sauce. Some variations may also include ingredients like capers, pickles, and hot sauce. However, the key to Arnaud’s signature remoulade is the use of finely chopped green onions and parsley, which give the sauce a fresh, herbal flavor.

Preparation

Although there are many variations of remoulade sauce, the preparation process is typically the same. The ingredients are combined in a bowl and mixed together until well combined. The sauce can be made ahead of time and stored in the refrigerator until ready to use.

Serving suggestions

Arnaud's Remoulade Sauce is a versatile condiment that pairs well with a variety of dishes. In addition to serving it with seafood, the sauce can also be drizzled over burgers, fries, and even salads. It can also be used as a dipping sauce for vegetables or as a sandwich spread.

Conclusion

Arnaud's Remoulade Sauce is a classic condiment that has stood the test of time. With its creamy texture and fresh, herbal flavors, it is a perfect addition to any meal. Whether served alongside seafood or used to dress up a burger, this sauce is sure to become a favorite in any kitchen.

Valuable Tips When Making Arnaud's Remoulade Sauce Recipes

Arnaud's remoulade sauce is a classic condiment that is famous for its delicious flavor and versatility. It's a sauce that can be used in a variety of dishes, including seafood, meat, and vegetables. Making your own remoulade sauce is not only easy, but it's also a great way to add a personal touch to your meals. Here are some valuable tips to keep in mind when making Arnaud's remoulade sauce recipes:
1. Use High-Quality Ingredients
When making any recipe, it's always best to use high-quality ingredients. This is especially true for Arnaud's remoulade sauce. Since this sauce is so simple, with just a few basic ingredients, each ingredient's quality matters. Use fresh ingredients, including high-quality mayonnaise, Dijon mustard, and horseradish. Additionally, use fresh juice from lemons and parsley, which add bright, fresh flavors to the sauce.
2. Experiment with Flavors
While Arnaud's remoulade sauce recipe is simple and classic, don't be afraid to experiment with different flavors. For instance, you can add a little bit of heat to your remoulade sauce by adding some cayenne pepper or hot sauce. Alternatively, you can add some sweetness by mixing in some brown sugar.
3. Incorporate Fresh Herbs
Fresh herbs can add an extra layer of flavor to Arnaud's remoulade sauce recipe. Fresh parsley, tarragon, or chives can add a hint of freshness and herbal notes to the sauce.
4. Use a Food Processor
A food processor can make your remoulade sauce recipe easier and quicker to prepare. By using a food processor, you can easily blend all of the ingredients together, resulting in a smooth and creamy sauce. You can also save time and effort by using a high-quality, store-bought mayonnaise as a base.
5. Let the Flavors Develop
After you've mixed together the ingredients for your Arnaud's remoulade sauce recipe, let the flavors develop for at least a few hours before serving. This will allow the ingredients to meld together, resulting in a more flavorful sauce. You can store the sauce in an airtight container in the refrigerator for up to three days.
6. Serve it with the Right Foods
Arnaud's remoulade sauce is versatile and can be served with a wide range of foods. It's a classic accompaniment to seafood like shrimp, crab, and oysters. However, it also pairs well with fried foods like chicken, onion rings, and french fries. Additionally, it can be used as a dip for vegetables like carrots, celery, and bell peppers.
7. Customize to Your Preferences
Finally, don't be afraid to customize Arnaud's remoulade sauce recipe to your preferences. If you prefer a spicier sauce, add more hot sauce or cayenne pepper. Similarly, if you prefer a tangier sauce, add more lemon juice. You can make this sauce your own by tweaking the ingredients to suit your personal tastes. In conclusion, Arnaud's remoulade sauce recipe is a classic and versatile condiment. While the recipe is simple, there are many ways to make it your own by experimenting with flavors, using high-quality ingredients, and incorporating fresh herbs. Don't be afraid to customize the recipe to your personal tastes, and let the flavors develop before serving. With these valuable tips, you can create a delicious and flavorful Arnaud's remoulade sauce that pairs perfectly with a wide range of foods.

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