Emeril's Creole Remoulade Sauce | Louisiana Kitchen & Culture
Emeril's Creole Remoulade Sauce Recipe courtesy of Emeril Lagasse, Emeril's Restaurant.
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Cooking tools:
- Blender
- Food processor
- Airtight container
- Refrigerator
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
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Emeril's Creole Remoulade Sauce | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com