Emeril's Creole Remoulade Sauce

Condiments and Sauces

Recipe courtesy of Emeril Lagasse, Emeril's Restaurant.

Makes 2 cups

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.)

Similar Recipes by course
Green Goddess Galatoire's Crabmeat Yvonne Spice mixture Satsuma Glazed Turkey Chili Bean Dip
Perfect Buffalo Wing Sauce Come Back Sauce Beer Batter Cayenne Pepper Sauce

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive