Remoulade is a mayonnaise-based condiment from France usually served with fish, beef and fries. Classic French Remoulade is similar to Tartar Sauce, but tends to be a bit spicier with the use of Tabasco, Mustard and Horseradish. Another style of Remoulade, with the addition of Ketchup became popular in New Orlean’s. We love it served with Crab Cakes, Onion Rings or just about anything fried.
Ingredients
Remoulade – New Orlean's
- ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
- 2 TBSP (30 gr) French’s Ketchup 10 CHO
- 1 TBSP lemon juice 0 CHO
- 2 TBSP (4 gr) fresh parsley finely chopped 0 CHO
TOTAL CHO 10 CHO
- TOTAL WEIGHT 160 GRAMS
- 10 CHO DIVIVED BY 160 GRAMS = .062 CHO/GRAM
- 1 TBSP = 15 GRAMS (.062 CHO x 15 GRAMS) .93 CHO/TBSP
- ¼ CUP = 4 TBSP (.93 CHO x 4) 3.72 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Remoulade – Classic French
- ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
- 1/2 TBSP (8 gr) Dijon mustard 0 CHO
- 1 tsp. prepared horseradish 1.5 CHO
- 1/2 tsp. dill pickle juice 0 CHO
- 1/2 tsp. Tabasco hot sauce 0 CHO
TOTAL CHO 1.5 CHO
- TOTAL WEIGHT 137 GRAMS
- 1.5 CHO DIVIDED BY 157 GRAMS = .009 CHO/GRAM
- 1 TBSP = 15 GRAMS (.009 CHO x 15 GRAMS) .135 CHO/TBSP
- ¼ CUP = 4 TBSP (.135 CHO x 4) .54 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Mix all ingredients and cover in the refrigerator until serving.
It is easy enough to make either Remoulade more or less spicy. Add cayenne to the New Orlean's style to kick it up, reduce teh Tabasco or add anchovies for more depth to the Classic French.
