This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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
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.
|2 tsp||Dijon mustard|
|1/2 tsp||no salt added Cajun seasoning|
|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.
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|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||8%|
|Vitamin A 9%||Vitamin C 4%|
|Calcium 10%||Iron 7%|
|Vitamin K 4 mcg||Potassium 262 mg|
|Magnesium 25 mg|