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	Arnaud's Creole Remoulade Sauce - 16 oz
		This is the authentic remoulade sauce served in Arnaud's Restaurant, one of New Orleans famous restaurants.
		Remoulade sauce is a spicy New Orleans sauce with a Creole mustard base (imitations use a mayonnaise base).
		Arnaud's menu and recipes benchmark the Creole classics such as Shrimp Arnaud, a favorite dish that was created here 80 years ago.
	www.cajuncreations.com /detail.aspx?ID=395 (155 words)

	Seafood Recipes -Remoulade Shrimp and Salad
		A remoulade is simply mayonnaise based sauce with pickles and condiments added for flavor, excellent on fish or cold salad platters.
		Remoulade: Combine the mayo, relish, mustard, honey, hot sauce, salt and pepper and mix thoroughly.
		Pour remoulade carefully and artfully into lettuce leaves in center of platter.
	www.inmamaskitchen.com /RECIPES/RECIPES/Fish/shrimpremoulade.html (101 words)

	New Orleans Cuisine: New Orleans Cuisine - Shrimp Remoulade Recipe
		Shrimp Remoulade (pronounced ruma-lahd) is a nice first coarse cold appetizer, because the sauce has a nice zip to it that really gets your taste buds jumping.
		To serve the Shrimp Remoulade, cover the base of 2 chilled appetizer or salad plates with shredded lettuce.
		My favorite way to eat Shrimp Remoulade is over a couple of Fried Green Tomatoes fresh from the fryer with a little extra sauce drizzled on the tomatoes.
	neworleanscuisine.blogspot.com /2005/06/new-orleans-cuisine-shrimp-remoulade.html (554 words)

	Home Recipes : Celery root remoulade
		Growing up, Celery Root was the sort of thing I thought was growing in cans, or at best, in glass jars, and most convenient of all, I figured that this was something that was growing like grass, in little stick like things.
		Little did I know that in fact celery root remoulade is made from an actual root, and can be described as anything but pretty looking (see picture on the left side).
		It can be quite unsightly, and even intimidating for some.
	homerecipes.org /2006/05/16/celery-root-remoulade (682 words)

	Cooks.com - Recipes - Shrimp Remoulade
		To prepare the remoulade sauce, combine the mustard,...
		Place shrimp on bed of lettuce and dress with remoulade.
		Pour remoulade over shrimp and garnish with eggs.
	www.cooks.com /rec/search/0,1-00,shrimp_remoulade,FF.html (108 words)

	Rugbrød, franskbrød, honning, mayonnaise, remoulade.
		Forleden dag, da jeg sad og spiste et stykke hjemmelavet rugbrød fra sidste bagning, skulle jeg have remoulade på min fiskefilet.
		Remoulade er i bund og grund mayonnaise tilsat finthakkede smagsfulde grønsager og krydderurter.
		Prøv at sammenligne den med en købt remoulade.
	eskriver.dk /opskrifter.htm (3559 words)

	Remoulade - Wikipedia, the free encyclopedia
		Remoulade is a popular condiment in many countries, and was invented in France.
		And while the classic white remoulade of France is a condiment that can be offered in a number of different contexts (seafood is common, but a classic dish is Celery Root Remoulade), Louisiana remoulade is automatically associated with shrimp--Shrimp Remoulade being a ubiquitous cold appetizer choice in New Orleans Creole restaurants.
		But remoulade sauce is never offered in restaurants as an accompaniment with fish (cocktail sauce and tartar sauce would be the usual options in the absence of a more involved presentation).
	en.wikipedia.org /wiki/Remoulade (638 words)

	Remoulade a hit in Louisiana - The Washington Times: Food (Site not responding. Last check: 2007-10-18)
		White remoulade, which is salmon-colored, while similar to the red formulation, does contain a hefty dollop of mayonnaise and is pinker in color.
		Both red and white remoulades have their fans, and since the sauces are somewhat similar, it is best to prepare a batch of both to serve at luncheons and dinner parties.
		Classic shrimp remoulade is spooned over a bed of shredded iceberg lettuce and garnished with lengthwise slices of boiled eggs and lemon wedges.
	washingtontimes.com /food/20030915-115443-9483r.htm (711 words)

	Thomy Remoulade Sauce in a Tube
		THOMY Remoulade enthält reines Sonnenblumenöl und ist fein gekräutert.
		Die THOMY Remoulade gibt es als 250ml Glas, 100ml Tube und 200ml Tube.
		Excellent for serving on hard-boiled eggs, fried fish, jelled meats, cold roasted meats and even in your potato salad.
	www.germandeli.com /40056029.html (172 words)

	Food Network: Phyllo Crisp Oysters with Remoulade
		Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater.
		On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed.
		Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.
	www.foodnetwork.com /food/cda/recipe_print/0,1946,FOOD_9936_26117_PRINT-RECIPE-FULL-PAGE,00.html (219 words)

	Remoulade Restaurant New Orleans LA Reviews Gayot
		At Remoulade you can order the same Caesar salad, pecan pie and a few of the starter dishes peddled in the crystal-laden dining rooms of Arnaud's around the corner on Bienville Street.
		But under the pressed-tin ceiling at Remoulade the price tags are substantially lower than what you'd fork over to the tuxedoed waiter at Arnaud's.
		The rest of Remoulade's bill of fare is targeted at leisurely clad grazers seeking raw oysters (these are excellent), po' boy sandwiches, burgers, hot dogs, pizzas and seafood dishes from the south Louisiana mainstream.
	www.gayot.com /restaurantpages/info.php?tag=NORES99140&code=NO (217 words)

	Texas Monthly: Recipe Swap - Shrimp Remoulade
		Made the Remoulade sauce in the book and it was ok. It called for 2 Tbl.
		They are basically two types of South Louisiana remoulade sauce: Creole mustard based typical of New Orleans and mayonnaise-based typical of the River Road between Baton Rouge and New Orleans.
		Here is the website for one of the most famous chefs in Louisiana, John Folse, with his recipe for South Louisiana mayonnaise-based remoulade sauce mentioned in Robbie's email: http://www.jfolse.com/recipes/stocks_sauces/stock_sauce43.htm Chef John Folse also has a wonderful cookbook entitled, The Encyclopedia of Cajun and Creole Cuisine.
	www.texasmonthly.com /forum/read.php?f=1&i=4691&t=4691 (1068 words)

	Creole Shrimp Remoulade Recipe - Cajun & Creole
		Although classically served as an appetizer, Creole Shrimp Remoulade is a refreshing luncheon entrée on a warm summer day.
		To prepare the Creole Remoulade Sauce, combine all of the sauce ingredients in the work bowl of a food processor or blender.
		Spoon the Creole Remoulade Sauce over the shrimp and greens.
	www.bellaonline.com /articles/art13391.asp (287 words)

	Cajun Remoulade
		Marinated and grilled chicken tenders and grilled bell peppers are placed on top of cooked pasta that's tossed with cream, parmesan and Cajun Remoulade.
		Chicken: In a bowl mix remoulade with chicken until completely coated, reserving the remainder for pasta.
		After marinating, grill on medium heat with remoulade left on, turning to cook both sides.
	chicken.betterrecipes.com /cajunremoulade.html (243 words)

	SHRIMP WITH REMOULADE SAUCE (Site not responding. Last check: 2007-10-18)
		Remoulade Sauce from: The Frank Davis Seafood Notebook, pg.
		Then place the sauce in the refrigerator and chill for about 2 hours before serving.
		Use the Remoulade as a dip or as a cover.
	home.att.net /~ontheroadwdrevil/ShrimpRemoulade.htm (83 words)

	Shrimp In A'Warm Remoulade'
		Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.
		After the shrimp has sauteed for about 4-5 minutes with the spice rub and wine, add 1 cup of the remoulade sauce from the processor and simmer for about 2 minutes.
		Spoon shrimp and sauce over cooked angel hair pasta and serve.
	www.mjesales.com /recipes/pasta3/ShrimpInAWarmRemoulade.html (122 words)

	Wine Advisor FoodLetter: Celeriac remoulade - wineloverspage.com
		Celeriac remoulade This simple, cool preparation for a rather offbeat root vegetable might be just the thing for a light late-summer dinner.
		The result might be called a cousin to potato salad, but the tender crunch and intense celery flavor of the celeriac puts it in a separate category all its own.
		Make a quick remoulade: Put the mayonnaise in a bowl and mix in the mustard, lemon juice, olive oil, reserved lemon zest and, if using, the optional Worcestershire sauce, which imparts a whiff of anchovy flavor that's traditional in remoulade.
	www.wineloverspage.com /wineadvisor1/tsfl060907.phtml (1036 words)

	Shrimp remoulade
		My mom would slit my throat if she thought I was giving out her shrimp remoulade recipe.
		But so as not to let you down completely, here are a couple of different recipes, beginning with Chef John Folse's recipe for shrimp remoulade as he serves it in his magnificent Donaldsonville, Louisiana restuaruant, Lafitte's Landing; also, the remoulade recipe from Tujague's Restaurant in the French Quarter.
		Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp.
	www.gumbopages.com /food/app/remoulade.html (344 words)

	Grilled Catfish with Remoulade Sauce - Allrecipes
		For the Remoulade Sauce, combine all of the ingredients in a medium-size mixing bowl and refrigerate.
		Grill the catfish for about 4 minutes on each side or until they are cooked through.
		Serve with hush puppies and cole slaw, or your favorite side dishes.
	allrecipes.com /recipe/grilled-catfish-with-remoulade-sauce/Detail.aspx (258 words)

	Chive Salmon with Remoulade Recipe - Amy Tornquist \| Food & Wine (Site not responding. Last check: 2007-10-18)
		A classic French remoulade is usually prepared with homemade mayonnaise.
		In a medium bowl, mix the mayonnaise with the lemon juice, mustard, capers and 1 tablespoon of the chives.
		Stir in the apples and celery and season the remoulade with salt and pepper.
	www.foodandwine.com /recipes/chive-salmon-with-remoulade (274 words)

	RecipeSource: Shrimp Remoulade Sauce
		Mix all ingredients together, scraping the onion into the sauce (or you may puree -- CMT).
		Remoulade sauce is a “condiment” found in nearly all Louisiana kitchens.
		Usually folks just “glop” it onto chilled boiled shrimp arranged on crisp lettuce leaves as an appetizer, but it is also used to flavor “cream” sauces.
	www.recipesource.com /side-dishes/sauces/shrimp-remoulade1.html (259 words)

	Grilled Catfish with Remoulade Sauce - All Recipes - Barbeque
		For the Remoulade Sauce, combine all of the ingredients in a medium-size mixing bowl and refrigerate.
		Grill the catfish for about 4 minutes on each side or until they are cooked through.
		Serve with hush puppies and cole slaw, or your favorite side dishes.
	barbeque.allrecipes.com /az/74481.asp?fcLgin=1 (221 words)

	remoulade
		To assemble: On each of 6 large plates place a 1 ounce pool of avacado coulis.
		In a bowl toss the shrimp with the remoulade sauce, taste and season with salt and pepper if needed.
		Pass through a fine mesh strainer and thin with a little water if coulis is too thick.
	www.tasteofvegas.com /rosemarys/remoulade.html (260 words)

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