New Orleans style spicy sauce with Thermomix – Remolade

(1 votes, average: 5.00 out of 5)

22 February, 2025

Immerse yourself in the vibrant flavors of New Orleans with this Picante right skillinga bold and creamy creation that combines rich spices, fresh herbs and a touch of spicy.

Perfect to accompany fried shellfish, classic sandwiches such as, or even as salad dressing, this sauce is an essential in your kitchen.

With simple ingredients and an easy process, especially if you use your Thermomix, this recipe will transport you directly to the heart of southern gastronomy. Prepare to give an unforgettable touch to your dishes! 🥄✨

New Orleans style spicy sauce with Thermomix – Remolade

People

Cooking time:

5 minutes

Total time

5 minutes

Kitchen

Themomix

Category:

Sauces with Thermomix

New Orleans Style System Ingredients with Thermomix – Remolade

1 cup of mayonnaise
2 tablespoons of Creole mustard (or dijon mustard)
1 tablespoon of ketchup
1 tablespoon of prepared spicy radish
1 teaspoon of spicy sauce (for example, Tabasco)
1 tablespoon of fresh lemon juice
2 tablespoons of fresh parsley
1 tablespoon of capers
1 tablespoon of pickles
2 garlic cloves
1/2 teaspoon smoked paprika
1/2 teaspoon Cayenne pepper (adjust to the desired spicy level)
1/2 teaspoon of salt
1/2 teaspoon of black pepper

New Orleans Style Picanter Salsa Preparation with Thermomix – Remolade

Prepare the ingredients
Finely pile the parsley, the capers, the pipinillos and the garlic (you can do it manually or use the thermomix to chop them).
Pick solid ingredients
Place the garlic, the capers and the pins in the thermomix vessel.
Program 3 seconds / speed 5 for chopping. If necessary, repeat until you get a fine chop. Withdraw and reserve.
Mix the base
Add the mayonnaise, the Creole mustard, the ketchup, the spicy radish, the spicy sauce and the lemon juice.
10 seconds / speed program 3 to mix.
Incorporates chopped ingredients
Add the parsley, the capers, the pins and the garlic chopped to the glass.
Add the smoked paprika, the pepper of cayenne, the salt and the black pepper.
Mix everything programming 10 seconds / speed 3.
Refrigera
Transfer the sauce to a container and refrigerate for at least 1 hour so that the flavors are integrated.
Serve and enjoy
Use this sauce to accompany fried shellfish, sandwiches, french fries or as salad dressing.