Why use bottled tartar sauce (remoulade sauce) when making it at home is just as easy? Chef John's attempt to bring down the bottled sauces industry is not in vain as this recipe to make remoulade or tartar sauce without any blender or equipment is as easy as... - 124.429

If you thought barbeques are meant just for summers, then you are wrong as barbeques cab be enjoyed all the year round. And when we talk about barbeque fun, sauces hold a special place. Watch the video here to learn how to make brilliant barbeque sauce which... - 114.551

French Remoulade Sauce is one of the best sauces that can be served with any appetizer. A great and tasty sauce everyone should try out. Any appetizer dipped in this sauce tastes like heaven. - 99.1409

MAKING 1.Put the cooked yolks of eggs through a coarse wire sieve, and then put them in a dish with the raw yolk and the seasoning. 2.Add two tablespoons of the vinegar and beat thoroughly for 5 minutes. 3.Next add the oil, one teaspoon at a time, beating the... - 42.5448

1. Clean prawns. 2. Grind spices using vinegar. 3. Heat oil. Fry spices. Add prawns and blanched tomatoes and salt. 4. Bring to boil. Simmer till done. 5. Add vinegar as desired before removing. - 41.2857

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Remoulade Sauce has a superb taste. The eggs and wine vinegar gives the Remoulade Sauce a rousing taste. Remoulade Sauce is inspired by restaurants across the world. Must catch it. - 38.1443

Combine the rhubarb, onion, raisins, sugar and vinegar. Cook for about 25 minutes or until thick. Stir frequently to prevent sticking. Add the salt and spices and cook for 5 minutes longer. Pour boiling sauce into sterilized jars, leaving 1/8-inch head... - 36.3205

Place rhubarb in casserole and pour in rum. Add both sugars, orange juice, butter and chopped rinds. Mix slightly and cover; microwave 30 minutes. Mix rhubarb sauce well. Mix cornstarch with water; stir into sauce. Microwave 1 minute uncovered. - 36.2103

Heat the oil in a large, deep frying-pan. When it is hot, add the prawns (shrimp) and stir-fry for 5 minutes, or until they are cooked. Using a slotted spoon, transfer the prawns (shrimp) to a plate. Keep hot. Add the garlic, ginger, chillis and pepper to the... - 35.7769

Combine all ingredients; mix well. Refrigerate for 12 hours before serving. Serve over seafood or green salad. - 32.7576

Combine rhubarb and the 3/4 cup (190 mL) of water in a saucepan or microwavable bowl. Cook until rhubarb is tender, stirring occasionally. Or microwave on high for 2 minutes; then reduce to medium until rhubarb is tender (about 6 to 7 minutes). Dissolve... - 32.2065

Place rhubarb, water, and salt in 2 quart casserole. Cover; cook in oven 4 minutes, gently stirring twice. Add sugar and cinnamon; cook in oven 1 minute. Add few drops food coloring. Let stand, covered, until cool. Remove cinnamon stick. Chill before serving. - 31.7625

Combine the dry mustard, paprika, salt, black pepper and cayenne. Shake together in a covered jar to mix well. Add the remaining ingredients and mix well to form a sauce. Add additional olive oil if necessary. - 31.1063

Heat the oil in a wok or deep frying pan over a moderate heat. Add the spring onions and ginger and stir-fry for 30 seconds. Add the prawns, mangetout, chilli powder, tomato puree, salt, sugar and wine or sherry and stir-fry briskly for 5 minutes. - 30.9732

Try this alluring Remoulade Sauce recipe. An easily prepared sauce recipe, this Remoulade Sauce is a dish which you will always love to serve as a side dish. - 30.7411

Blend all ingredients and let mellow for 1 or 2 hours. - 29.5546

Combine vinegar, mustard, horseradish, salt, pepper, paprika, catsup and garlic. Add salad oil; beat vigorously. Add green onions and celery; pour over boiled seasoned shrimp and serve. - 28.6335

Combine the capers, gherkins, tarragon, and anchovy fillet. Add the mustard and mayonnaise. Mix well. Chill thoroughly. - 27.619

Spoon this tangy-sweet sauce over Rhubarb Upside-Down Cake or vanilla ice cream. In saucepan over medium heat, bring 5 cups (1.25 L) chopped rhubarb, 1/2 cup (125 mL) granulated sugar and 1/3 cup (75 mL) water to boil, stirring; simmer for 5 minutes or until... - 27.3965

Remoulade Sauce is an easy to prepare side dish recipe. Enjoy this Remoulade Sauce and share to us how you feel about this. - 27.1878

Put all ingredients except capers and pickle into Osterizer container, cover and process at WHIP until well mixed. Use a rubber spatula to help keep ingredients flowing to blades. Stop Osterizer Blender, add capers and pickle, cover and CYCLE/CHOP. Serve with... - 26.6063

Wash rhubarb, cut off leaf and root ends, and cut into 1" pieces without peeling. Combine all the ingredients in a saucepan. Cover and simmer about 10 min., or until tender, stirring gently once or twice. Chill and serve as breakfast fruit or as dessert with... - 26.1769

Combine sugar, water, and orange peel. Bring to boiling; add rhubarb. Reduce heat. Cover and simmer 5 minutes or till rhubarb is tender. Remove orange peel. If desired, serve over cake or ice cream. - 26.0806

Mix rhubarb, orange, sugar and pineapple. Cook for 30 minutes or until thickened, stirring constantly. Pour into sterilized pint jar; seal. - 26.035

Cut rhubarb stalks into 1-inch lengths. Place into a medium-size saucepan with honey and 1/4 cup water. Bring to a boil, reduce heat, and simmer, stirring often, for about 10 minutes, or until rhubarb is quite tender. Stir cornstarch into 1/4 cup cold water... - 25.2284

Combine all ingredients in a small bowl. Divide evenly. - 25.2221

Remoulade Sauce has a one of its kind taste. The lemon and mustard gives the Remoulade Sauce Awesome taste. - 25.1361

In a medium saucepan combine the sugar, water, and the orange peel strip, if desired. Bring to boiling; add rhubarb pieces. Reduce heat. Cover and simmer 5 minutes or till rhubarb is tender. Remove the orange peel. - 24.8161

Blend all ingredients in a small bowl. Cover; chill thoroughly. - 24.5866

First make the mayonnaise. Chop the remaining ingredients together, using the double-bladed chopping knife. Add the mayonnaise to the chopped ingredients and mix quickly for a few seconds until well combined. - 24.4684

Make a straightforward mayonnaise , with the egg, mustard and oil. Then add a mixture of capers, gherkins, anchovies and shallots which have been first chopped, then pounded: and last of all add the lemon juice. - 23.9221

CARROT MISO DRESSING/SAUCE IS A SIMPLE WAY TO ADD SOME KICK TO THOSE VEGGIES WHETHER YOU ARE VEGETARIAN, VEGAN, OR LOVE YOU MEAT...I HOPE YOU ENJOY! BON APPETIT! - 23.7465

Combine all ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until rhubarb is tender. Transfer mixture to container of an electric blender or food processor; top with cover, and process until mixture is smooth. - 23.2886

Combine all ingredients, stirring well. Cover and chill thoroughly. - 23.1584

1. In a bowl, combine mayonnaise, onion, relish, capers, chervil, parsley and mustard; mix well. 2. Spoon into a small dish. Store, covered, in refrigerator. - 22.8958

Combine all ingredients in a large bowl. Mix well and store in a covered container in the refrigerator. - 22.7654

Combine ingredients; mix and chill. - 22.7045

Remoulade Sauce is a delicious side dish recipe. Try this effortlessly prepared mouth watering Remoulade Sauce; you would always love to serve to your loved ones. - 21.654

Combine all ingredients thoroughly. A little chervil or tarragon can be added if desired. - 21.3477

In 2-quart casserole, combine rhubarb and water. Cook covered, 4 minutes or until rhubarb is soft, stirring once. Stir in sugar and cook, covered, 1 minute to dissolve sugar. - 21.3233

Wash and cut into 1" pieces enough rhubarb to make 2 cups. Mix with 1/2 cup sugar and 1/4 cup water in saucepan. Cook 10 to 15 min., until tender. - 20.939

Combine all ingredients in a bowl; stir well. - 19.7654

1. Cook rhubarb with water about 10 minutes or until tender. 2. Remove from heat and add artificial sweetener. - 18.4886

Blend all ingredients until smooth. Serve over pudding or ice cream. - 16.5378