I’m certain every “authentic” Remoulade Sauce is slightly different.

Mayonnaise is the primary ingredient in this flavorful kicked up condiment. It’s believed that remoulade sauce originated in France and is derived from the word ramolas which means horseradish. One of the key flavor components in this mayonnaise based sauce.

My husband is from New Orleans and he’s certain this Louisiana version pairs perfectly with his favorite Shrimp Po’ Boys.

There is also a French version of remoulade which is very similar but often includes anchovy paste in place of creole mustard.

Comeback Sauce is also a kind of mayonnaise based remoulade but typically includes ketchup in place of hot sauce.

Since we’re talking about sauces – check out these Homemade Fry Sauce recipes. There’s nothing like dunking crispy oven fries into a trio of sauces!

We made this sauce to go with our Crab Cake Balls. Trust me you’ll want to dunk these delightful nuggets into this punchy sauce! We also serve remoulade sauce with our Classic Crab Cakes and Fried Shrimp Po’Boys.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Remoulade Sauce

This slightly spicy, super creamy Remoulade Sauce is the perfect pairing for crab cakes, fried fish or shrimp, po' boys, or even fried pickles

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon dill relish
• 1 clove garlic minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon paprika
• 1/2 teaspoon cajun seasoning

Instructions

• Combine all ingredients in a bowl. Chill.

The post Homemade Remoulade Sauce appeared first on Lemony Thyme.

I wanted to prepare and share a dish that said “when I am with you I am complete and comfortable”.  

On any given day, this is one of the most popular recipes on the blog. It’s a fan favorite and a family favorite. My 11 year old bonus daughter Ella made it for a weeknight dinner with some neighbors. I would say this also qualifies as a quick & easy recipe!

Salisbury Steak isn’t much more than kicked-up hamburger patties braised in mushroom gravy.  Almost like mini-meatloaves, sautéed in butter, then finished in a nice rich mushroom gravy. I really like the mushroom gravy.

Although, I’ve probably seen just as many recipes for Salisbury Steak with an Onion Gravy, so I say get happy and take it in the direction that makes you and yours complete and comfortable.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Salisbury Steak {with Mushroom Gravy}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the Salisbury steak…

• 1 lb. ground beef
• 1/2 cup finely diced onion
• 1/4 cup panko bread crumbs
• 1 egg lightly beaten
• 1 Tbl. Worcestershire sauce
• 3 Tbl. fresh parsley minced
• 1 Tbl. dried shallot and roasted garlic
• or 1 garlic clove & 1 shallot clove, minced
• 1/2 tsp. freshly cracked pepper
• 1/2 tsp. kosher salt
• 1 Tbl. butter for pan frying

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 2 Tbl. flour
• 1 1/2 – 2 cups beef broth
• salt & freshly cracked pepper

Instructions

For the Salisbury steak…

• Combine ingredients and form into 3-4 oval shaped patties. Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.

For the mushroom gravy…

• Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return steak patties to gravy, reduce heat to low, and allow to braise until patties are cooked through.
• Serve over mashed potatoes with fresh parsley to garnish.

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I’ve been playing around lately with new ideas for dips.  We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side.  This Hot Reuben Dip is made with that kind of twist in mind.  Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread.  One more easy crowd pleasing recipe to add to your next finger food spread.

One pound of deli sliced corned beef (then diced), 8 ounces shredded Swiss cheese, one 16-ounce pouch of sauerkraut (or 14-ounce can) well drained, 3/4 cup mayonnaise, 1/4 cup ketchup, 1 Tbl. horseradish, 1 tsp. Worcestershire sauce, salt & pepper.  That’s it.  Mix it all up, pour it into a casserole dish and bake it at 400 degrees for 20 minutes.

Set this Hot Reuben Dip out with an assortment of cold beverages and you’ve got yourself a room full of happy.

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Hot Reuben Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Ingredients

• 1 pound deli-sliced corned beef cubed
• 1 8- ounce block Swiss cheese shredded
• 1 16- ounce pouch or 14-ounce can sauerkraut drained well
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 Tbl. prepared Horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. freshly ground black pepper
• salt to taste

To serve…

• 1 sleeve Jewish rye party bread.

Instructions

• Preheat oven to 400 degrees.
• Combine all ingredients in a medium bowl and mix well. Pour into a 1 1/2 quart casserole dish and bake for 20 minutes.
• Serve with Jewish rye party bread.

The post Hot Reuben Dip appeared first on Lemony Thyme.

Homemade Russian Dressing is so simple to make from ingredients typically on hand.

~ Homemade Russian Dressing ~

½ cup mayonnaise

2 Tbl. Ketchup

1 tsp. Worcestershire sauce

1 tsp. prepared horseradish

Freshly cracked pepper

Pinch of cayenne pepper

Combine all ingredients.  Refrigerate any unused dressing.

The post Homemade Russian Dressing appeared first on Lemony Thyme.

Brunswick Stew.

It began yesterday morning when we pulled a hunk of Boston Butt Pork Roast from the freezer and put it straight into the crock pot.  Without a plan.  As we bounced ideas around for something ‘different’ we could do with pulled pork…it came to me.  Let’s make Brunswick Stew. 

We pulled two boneless skinless chicken breasts from the freezer and added them to the crock pot with the pork, this would give us our meat base for the stew.  We also opened a bag of dried lima beans and got them soaking.

It was pulled pork roast for dinner on Saturday night, reserving enough for Brunswick Stew the following day.  On Sunday morning we got busy shredding pork and chicken (love cooking together), dicing up onion, new potatoes, jalapeno and garlic.

This might be a good time to discuss the heritage of Brunswick Stew.  Actualy when you live in Georgia and your family has a home on St. Simons Island, there’s no question where Brunswick Stew got it’s name.  Brunswick, Georgia of course.

This iron pot stands at the Brunswick/St. Simons visitors center as a reminder to those who question.

Recipe notes:  Classically Brunswick Stew is made with smoked meats.  Depending on which part of the south you’re from can change the ingredients list slightly.  For us, we were sticking to ingredients already in our fridge/pantry.  Next time I’ll opt for frozen lima beans (dried limas take forever and then some to cook).

When choosing your vinegar based BBQ Sauce, check the ingredients list, vinegar needs to be No. 1 or No. 2.  We love this HOT Georgia Soul sauce.  It delivers a little lot of heat, so no need for extra hot sauce.  I also substituted some leftover marinara sauce and the end of a bottle of chili sauce in lieu of the can of tomato sauce.  Some Brunswick Stew recipes call for okra, we added new potatoes to bulk it up a bit.  Gradually add your chicken stock over the time your stew simmers until you achieve the desired thickness.

When you get done, your Brunswick Stew should be thick with a wonderfully tangy tomato flavor.  This recipe is a great way to Share the Love with family and friends AND you’ll have enough leftover for a freezer tub as well.

The post Brunswick Stew {Eat Out of the Fridge/Pantry} appeared first on Lemony Thyme.

Every once in a while the stars and the moon align and we stumble upon USDA ‘Prime’ Beef at our wholesale club.  Typically reserved for restaurants, Prime beef is a high quality ultra tender grade.  And for me tender is where it’s at.

Because these steaks were already guaranteed to be so juicy and delicious, we simply seasoned them with salt and pepper then pan seared them in a cast iron skillet.  A technique that we’ve yet to perfect (perfect as in performing this method without coating the kitchen in fat and setting off a smoke alarm or two), however we continue on in our pursuit of perfection.

We did have some flavor fun with the Worcestershire-Chive Compound Butter.  I found this RECIPE on Epicurious which paired perfectly with our New York Strip Steaks.  Just listen to this simple yet flavorful ingredients list: butter, shallot, garlic, Worcestershire sauce, dry mustard and fresh chives.  We let that glorious butter melt over these mouth-watering steaks….oh my holy wow.

We served our steaks with a Spinach Salad with Warm Bacon Dressing.

Topped with Maple Bacon Pecan Cheese Balls.  And we never looked back!

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Worcestershire-Chive Butter

Author Epicurious

Ingredients

• 8 tablespoons 1 stick butter, room temperature
• 1/4 cup chopped shallots
• 2 tsp. minced garlic
• 1 Tbl. Worcestershire sauce
• 1 tsp. dry mustard
• 2 Tbl. chopped fresh chives

Instructions

• Melt 1 Tbl. butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl.
• Add remaining 7 Tbl. butter, 1 Tbl. Worcestershire sauce, 1 tsp. dry mustard and 2 Tbl. chives and stir with fork to blend. Season to taste with salt and pepper.
• Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely.
• Refrigerate until firm.

The post USDA Prime NY Strip Steaks with Worcestershire-Chive Butter appeared first on Lemony Thyme.

Crab Rangoon Dip {with Wonton Chips}.

Crab Rangoon are such a favorite around here.  We even make them from scratch from time to time.  But that was before I served this dip to my family on Sunday and then again to my work family on Monday.  I think we’ll be cutting corners (instead of individually folding and deep frying) and jump right to the good stuff from now on.  It was a huge hit!!

I use the same ingredients for the Crab Rangoon Dip that I use when making traditional Crab Rangoon, with the addition of mayonnaise to give it a nice creamy texture.

Now pair this fabulous dip with crispy Wonton Chips and prepare to be amazed.

For the Wonton Chips simply cut the wonton wrappers in half, making triangles.  Lay in a single layer on a olive oil spray coated baking sheet.  Spray tops with olive oil and bake at 375 for 5-7 minutes.  They are amazing.

Our Crab Rangoon Dip is part of my “Dippin’ Through January” Blogging Group.  Don’t miss out on some FABULOUS dips just in thyme for the Big Game!!  Scroll down to see links to each recipe.

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Crab Rangoon Dip {with Wonton Chips}

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces Imitation Crab finely chopped
• 8 ounce block cream cheese softened
• 1/2 cup mayonnaise
• 4 scallions thinly sliced
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 package Wonton wrappers

Instructions

• Preheat oven to 375 degrees.
• Chop imitation crab in a food processor. Combine all of the dip ingredients and mix well. Spoon into a 1-quart baking dish or small pie plate. Bake for 25 – 30 minutes until hot and bubbly.
• For the wonton chips, cut wonton wrappers in half diagonally making triangles. Coat baking sheets with olive oil spray; line with single layer of wonton wrappers and coat with olive oil spray. Sprinkle with sea salt or seasoning (optional).
• Bake at 375 degrees for 5-7 minutes or until golden brown. Keep an eye on them as they can go from golden to dark brown in a hurry.

Jalapeno Popper Dip ~ Nettie
Moore or Less Cookie Blog.

Melting Pot Swiss Cheese Fondue ~ Cydnee
Tampa Cake Girl

Rocky Road Dip ~ Cindy
Hun, What’s for Dinner?

Prosciutto, Spinach & Artichoke Dip ~ Amy
Crumbs in my Mustachio

BLT Dip ~ Lysska
Cooking from a SAHM

Apple French Toast Brunch Dip ~ Karen
Baking in a Tornado

Succulent Salmon Dip ~ Lorinda
The Rowdy Baker

Yum Yum Dipping Sauce ~ Abby
Manila Spoon

The post Crab Rangoon Dip {with Wonton Chips} appeared first on Lemony Thyme.

I have no excuse for not sharing this recipe with you before now.  Our close friends and family know that Turkey Burgers with Sweet Potato Fries had always been a signature meal for us. 

However, somewhere around the time I got caught up in the What’s for Dinner craze (trying different recipes almost every night), our old faithful Turkey Burger got limited play time. 

It took sharing them at the office last week for me to realize how much I’ve missed them.  And considering they are still being raved about, it’s time to give up the secret recipe.

Let me share that we LOVE Turkey Burgers for one single reason…they are so happy when you throw punchy flavors their way.  I know most people tend to turn to Turkey Burgers because they’re ‘healthier’ than good old ground beef, but that’s just not our motivation.  So while we appreciate how hard Jennie-O has worked to remove the fat, we do a pretty good job adding it back in.  These are NOT your everyday dry turkey burgers.

We treat these burgers in a similar manor to the way we approach meatloaf.  We add in eggs, fresh bread crumbs, and Worcestershire sauce, then depending on the flavor we’re looking for we add in a tablespoon of oil, typically olive but if we’re taking these in an Asian direction sesame oil is nice.  For BBQ Turkey Burgers we add in a 1/2 cup of our favorite BBQ sauce.  For Asian Turkey Burgers we add in Red Curry Paste, a little soy sauce and fresh cilantro.  You can go Buffalo by adding Franks or Mediterranean by adding feta, spinach, and Greek yogurt.  The possibilities are quite exciting actually.

Once we’ve infused the flavor, we assess the wetness.  Remember our goal is a nice moist turkey burger which means the mixture needs to be wet.  If they are too wet, we add a couple tablespoons of panko breadcrumbs at a time until we achieve the right consistency. 

They need to hold together long enough to form them into patties and get them in a frying pan.  Sorry, no grilling these burgers.  We actually brown them in a skillet and then transfer them to the oven to finish.  BBQ Turkey Burgers love to be topped with a slice of nice smoky Gouda or my favorite Munster and a generous schmear of BBQ mayo, served on a bun or a bed of lettuce.  Quite amazing.

BBQ Turkey Burgers paired so nicely with our Smoked Paprika Sweet Potato Chips and Moroccan Couscous Salad.

All my best,
xo Libby

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Turkey Burgers

Course Burger

Servings 6

Author B with Lemony Thyme

Ingredients

• 1 ~ 1 1/4 lb. pkg. Jennie-O Ground Turkey
• 2 slices bread processed in food processor
• 2 eggs
• 1/2 cup favorite BBQ sauce
• 1 Tbl. olive oil
• 1 Tbl. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/4 cup panko breadcrumbs more or less as needed
• olive oil for pan frying
• sliced cheese optional
• burger buns optional
• BBQ mayo optional (but highly recommended)

Instructions

• Preheat oven to 350 degrees.
• Add all ingredients, except panko crumbs, in a mixing bowl and combine by hand. The mixture will be wet, however it needs to hold together. Add panko a little at a time until mixture just comes together.
• Form into 6 patties. Heat olive oil in skillet over medium heat and cook burgers, 3-4 minutes per side until nicely browned. Transfer to oven to finish cooking. Use an instant read thermometer to check for doneness. Remove when 5 degrees from desired doneness, cover with foil and allow to rest 5 minutes.
• Best served on a bun or bed of lettuce, with a slice of cheese, and a dollop of BBQ Mayo.

The post Turkey Burgers {BBQ} appeared first on Lemony Thyme.

Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence….we’d always say yes to “do you want to add an order of Crab Rangoon with that?” 

They’re so good and as we later discovered, remarkably easy to make.

Wonton wrappers, cream cheese, imitation crab meat (because it’s good), scallions, crushed garlic, a little Worcestershire Sauce, and peanut oil for deep frying.  I’ve read recipes that invite you to bake these vs. frying them….but that’s just wrong.  Baked wonton wrappers are extremely crunchy (not in a good way).  Every Chinese Restaurant Crab Rangoon we’ve ever eaten was fried to crisply golden brown perfection :)

Here’s a quick little “How To” on making Crab Rangoon.  First mix all ingredients together, combining well.

Place a teaspoonful of mixture in center of wonton wrapper.  Dip your finger in water and wet all four edges of wrapper.

Fold wrapper in half to make a triangle.  Pinch all around the edges to seal tightly.

Bring the two outside corners together, like they were raising their arms above their head.  Pinch to seal together.

Repeat until all wrappers have been filled.  Chill in freezer for 30 minutes before frying.

Heat peanut oil to 375 degrees.  Oil is ready when a piece of wonton wrapper or bread dropped in sizzles and browns without burning.

Fry two wontons at a time and drain to paper towels.  Serve warm with a nice dipping sauce.  We’ll serve these with a Sweet and Sour Sauce and perhaps a little Sweet and Spicy Sauce as well.

We’re making these for our monthly Family Birthday Celebration Dinner…which has become a festive meal with an amazing spread of hors d’oeuvres and appetizers and the best birthday cakes ever!!  Finger Food & Family Rules!!

All my best,
xo Libby

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Crab Rangoon {with Sweet and Sour Sauce}

Course Appetizer

Cuisine Chinese

Author Libby with Lemony Thyme

Ingredients

For crab rangoon…

• 1 8 oz. block cream cheese softened
• 6 oz. imitation crab meat chopped fine
• 3-4 scallions thin sliced
• 1/2 tsp. Worcestershire sauce
• 1 pkg. square wonton wrappers
• Peanut oil for deep frying

For sweet & sour dipping sauce…

• 1 tsp corn starch
• 1/3 cup rice vinegar
• 2 tsp. canola oil
• 2/3 cup pineapple juice unsweetened
• 2 Tbl. ketchup
• 3 Tbl. brown sugar
• salt to taste

Instructions

For the sweet & sour dipping sauce…

• In a small sauce pan, whisk together corn starch and vinegar.
• Then add in remaining ingredients and bring to a boil, reduce heat to low and simmer for 2-3 minutes. Remove from heat and allow to cool before serving.

For the crab rangoon…

• Combine all ingredients until well blended.
• Put 1 teaspoonful of mixture in the center of a wonton wrapper. With finger wet all four edges with water. Fold over wrapper, making a triangle. Pinch edges to seal well.
• Bring to outside corners together, as if raising their arms over their head. Pinch at top to seal.
• Repeat until all wrappers have been filled. Chill wontons in freezer for 30 minutes before frying.
• Heat peanut oil in wok or dutch oven to 375 degrees.
• Deep fry wontons, two at a time, turning over once during cooking, until golden brown. Drain on paper towels.
• Serve warm with dipping sauce.

Notes

This recipe will make about 40 crab rangoons.

The post Crab Rangoon {with Sweet and Sour Sauce} appeared first on Lemony Thyme.