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Recipe: Remoulade Sauce edit

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Photo: Desiree Lowe

Created by: Helen Pitlick

Edited by: Desiree Lowe, Helen Pitlick, Jenny MacKinnell

Yield: about 3 cups

edit Ingredients

¼

cup fresh lemon juice

¾

cup vegetable oil

½

cup chopped onion

½

cup chopped green onions

¼

cup chopped celery

2

tablespoons chopped garlic

2

tablespoons prepared horseradish

3

tablespoons Creole whole-grain mustard

3

tablespoons prepared yellow mustard

3

tablespoons ketchup

3

tablespoons chopped parsley leves

1

teaspoon salt

¼

teaspoon cayenne pepper

teaspoon freshly ground black pepper

edit Preparation

Step 1

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

edit Tools

edit About Remoulade Sauce

From Emeril Lagasse and the Food Network.

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