Seafood Sauces

Chefs know that a well balanced sauce can make a seafood dish sing. From fish to shrimp and even crab cakes, these easy to prepare sauces can pair with virtually any seafood dish.

• 

  White Remoulade Sauce
  Yields 2 cups

  • 1 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1/2 lemon, juiced
  • 1 tsp. prepared horseradish
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 T. onion, minced
  • 1 T. of celery, minced
  • 1/2 tsp. garlic, minced
  • 1 T. fresh parsley, minced

  Combine all ingredience in a bowl and mix.
  Note: Add ketchup to this recipe to make a red remoulade sauce.

• 

  Pink Remoulade Sauce
  Yields 2 cups

  • 1 cups mayonnaise
  • 1 shallot, minced
  • 1/2 tsp. garlic, minced
  • 1/2 T. paprika
  • 1 T. celery, finely chopped
  • 1 1/2 tsp. lemon juice
  • 3 T. ketchup
  • 1 tsp. prepared horseradish

  Place all ingredients in a bowl and mix. Check the seasoning.

• 

  Lemon Cream Sauce
  Yields 2 cups

  • 1 1/2 cups Alfredo sauce
  • 2 T. lemon juice
  • 1 T. minced garlic
  • 2 T. diced white onion
  • 2 T. parsley, minced
  • 2 T. olive oil
  1. In a sauce pan over medium heat add oil to pan.
  2. Add garlic and onion and cook for 2-3 minutes.
  3. Add Alfredo sauce and lemon juice. Cook for 5-6 minutes, then add parsley and serve.

  Note: Product will keep for one week in the refrigerator.

• 

  Cajun Mustard Aioli
  Yields 2 cups

  • 2 egg yolks
  • 2 oz. Creole mustard
  • 1 T. Dijon mustard
  • 1 T. white wine vinegar
  • 1 clove garlic, minced
  • 1 T. lemon juice
  • 1 1/4 cups olive oil
  • 2 T. vegetable oil
  1. In a blender or food processor add eggs, both mustards, garlic and lemon juice. Puree all ingredients.
  2. Slowly add oil until emulsified. Salt and pepper to taste.

  Note: Consuming raw or undercooked eggs may increase your risk of foodborne illness.

• 

  Lemon Beurre Blanc
  Yields 2 cups

  • 1/2 cup heavy cream
  • 1 lemon, juiced
  • 1/4 cup white wine
  • 1/2 tsp. minced garlic
  • 1 T. olive oil
  • 2 sticks unsalted butter, diced, room temp
  • 1 T. minced parsley
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  1. Heat olive oil in a saute pan over medium heat.
  2. Add garlic and cook for 1-2 minutes, until fragrant.
  3. Turn heat up to medium-high, add white wine and cook for 1-2 minutes.
  4. Add lemon juice and heavy cream and cook for 2-3 minutes.
  5. Remove pan from heat and whisk in butter until incorporated.
  6. Add salt, pepper and parsley, then serve.
• 

  Roasted Red Pepper Aioli
  Yields 2 cups

  • 1/2 roasted red pepper, diced/li>
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 1/4 cup olive oil
  • 2 T. vegetable oil
  • 1/8 tsp. salt
  • 1 dash Tabasco
  1. In a blender or food processor puree peppers, eggs, mustard and lemon juice.
  2. Slowly add all oil until emulsified.
  3. While blender or food processor is on add salt, Tabasco and pepper to taste.
  4. Remove roasted red pepper aioli from blender or food processor and refrigerate.

  Note: One large egg has the ability to emulsify up to 7 oz. of oil. Adding more oil may cause the aioli to break. Consuming raw or undercooked eggs may increase your risk of foodborne illness.