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Recipe: Remoulade Sauce edit
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 |
⅛ |
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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