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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."

-Paul Prudhomme, Chef

The refrigerator light goes on...

When you think about it, Remoulade is actually the precursor to Thousand Island Dressing - but with so much more flavor. This recipe is best made the night before using and goes great on salads, sandwiches (in place of mayonnaise), or as a perfect substitute to the traditional Cocktail Sauce served with steamed shrimp.

Egg Sizes

Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).

With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.

1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol


 

Remoulade Dressing



Servings = 4 | Serving size =about 1/4 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well, refrigerated, 4-5 days. Note that cooking time does not include chilling time.

1 quart water
1 large egg
2 tsp Dijon mustard
1 tsp paprika
1/2 tsp no salt added Cajun seasoning
1/4 tsp salt
1/2 tsp Tabasco or other hot sauce
1/2 cup no salt added white beans (drained and rinsed)
3/4 cup 2% milk
1 clove garlic (finely minced)
1 rib celery (finely minced)

Place the water in a medium saucepan over high heat.

When the water boils, add the egg to the boiling water.

Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under cold, running water.

Place the egg in a small mixing bowl and mince it using the tines of a fork.

Place the Dijon mustard, paprika, Cajun seasoning, salt, Tabasco, white beans and milk in a mini-chopper or blender and puree until smooth.

Add the egg, garlic, and celery to the dressing and fold together until well blended.

This is best chilled overnight before serving.

Nutrition Facts

Serving size = 1/4 cup

Servings = 4

.

Amount Per Serving

Calories 79 Calories from Fat 22
  % Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 4%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 57mg 19%
Sodium 225mg 9%
Total Carbohydrates 8g 3%
    Dietary Fiber 1g 8%
    Sugars 0g  
Protein 6g  
Vitamin A 9% Vitamin C 4%
Calcium 10% Iron 7%
Vitamin K 4 mcg Potassium 262 mg
Magnesium 25 mg