Remoulade
Emeril's Creole remoulade — an emulsified dipping sauce with egg, horseradish, two mustards, ketchup, onions, celery, and olive oil.
SouthernOtherIntermediate10 minBy Northstar
Ingredients
Servings
8
- 1 whole egg
- 1 whole lemon, juiced
- 0.3 cup onions, chopped
- 0.3 cup green onions, chopped
- 0.3 cup celery, chopped
- 1 tbsp prepared horseradish
- 3 tbsp Creole or whole grain mustard
- 3 tbsp prepared yellow mustard
- 3 tbsp ketchup
- 3 tbsp fresh parsley, chopped
- 0 to taste salt, cayenne, and black pepper
- 1 cup olive oil
Instructions
- 1
Combine the egg, lemon juice, onions, green onions, celery, horseradish, both mustards, ketchup, and parsley in a food processor with a metal blade.
- 2
Process until smooth.
- 3
Season with salt, cayenne, and black pepper.
- 4
With the machine running, slowly drizzle in the olive oil, a little at a time, until the sauce is thick.
- 5
Re-season if necessary. Yields about 2 cups.
Tags
emerilcondimentsaucecreolenew-orleansremoulade