Published on Louisiana Kitchen & Culture (http://louisiana.kitchenandculture.com)

Home > Emeril's Creole Remoulade Sauce

Emeril's Creole Remoulade Sauce

Condiments and Sauces

Makes 2 cups

Recipe courtesy of Emeril Lagasse, Emeril's Restaurant.

Ingredients: 
  • 3/4 cup vegetable oil
  • 1/2 cup chopped green onions (green and white parts)
  • 1/2 cup chopped yellow onions
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped celery
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper

 

RECIPE NAME

 

 

Method: 

 

Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to one week in the refrigerator.)

Source URL (modified on Jul 23, 2014):http://louisiana.kitchenandculture.com/recipes/emerils-creole-remoulade-sauce