Remoulade - Recipes - Page 3

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Results 21 - 30 of 73 for remoulade

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21. REMOULADE SAUCE

Combine ingredients, mixing well and refrigerate until served on cold meat, poultry or shell fish.

22. REMOULADE SAUCE

Mix all ingredients. Keep in the refrigerator. Serve over boiled shrimp and shredded lettuce.

23. REMOULADE SAUCE

Mix together and keep in refrigerator at least one day before using.

24. REMOULADE SAUCE FOR SHRIMPS

Or 1/2 cup Wishbone dressing. Mix all this together and chill it. Some of the Cajuns like to marinate the shrimps in this for several hours ...

25. REMOULADE SAUCE

Combine all ingredients; blend well. Put in refrigerator to chill for several hours or overnight.

26. REMOULADE SAUCE

Mix all ingredients and serve over shredded lettuce and finely sliced celery with shrimp and grated hard boiled eggs.

27. REMOULADE SAUCE FOR SEAFOOD

Combine all ingredients in small bowl; mix until well blended. Refrigerate several hours or overnight. Serve with cold boiled shrimp, ...

28. REMOULADE SAUCE

Fold the gherkin, the mustard, the capers, the parsley, the chervil, the tarragon and the anchovy paste into the mayonnaise. Makes about 1 ...

29. REMOULADE SAUCE FOR OYSTERS

Combine all ingredients; chill. Makes approximately 1 1/2 cups sauce.

30. REMOULADE SAUCE FOR SHRIMP

Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.

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