Best Nanas Remoulade Sauce Recipes

NANA'S ITALIAN ROULADE

Nana's Italian Roulade image

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley

Steps:

Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.

NANA'S REMOULADE SAUCE

Nana's Remoulade Sauce image

This was my Grandmother's sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.

Provided by Penny Stettinius

Categories Sauces

Time 10m

Yield 2 Cups, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 large garlic cloves, pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/2 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons creole mustard
2 teaspoons dry mustard
1 tablespoon Dijon mustard
1 tablespoon paprika
salt and pepper

Steps:

In a food processor or blender blend garlic, egg, and anchovies to a smooth paste.
Transfer to a bowl and stir in remaining ingredients.
Refrigerate.

Nutrition Facts : Calories 223.7, Fat 21.8, SaturatedFat 3.1, Cholesterol 27.8, Sodium 379.2, Carbohydrate 6.6, Fiber 0.8, Sugar 4.4, Protein 2.2

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