Email to Genia Revels      

Emeril's Remoulade Sauce Recipes

Source of Recipe

Recipe courtesy Emeril Lagasse, 2000
Classic Remoulade Sauce
Recipe courtesy Emeril Lagasse, 2000

1 large egg
1 fresh lemon (about 2 tablespoons)
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt
Cayenne pepper
Freshly ground black pepper
1 cup vegetable oil


Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until the thick. Reseason if needed. Cover and refrigerate for at least 1 hour before serving. Can be stored for up to 1 week.
Yield: about 2 cups


KitchenLink Posted By: Sandy Wells
Sauce Remoulade

1 Cup mayonnaise
2 Tbl. water
1 Tbl. sour or dill pickle
1 Tbl. minced parsley
1 tsp. anchovy paste
1 tsp. mustard
1/2 tsp. minced tarragon
1/4 tsp. paprika
2 cloves minced garlic
2 Tbl. chopped green onion tops


Place mayonnaise in one bowl and water in another bowl. Mix all ingredients into water thoroughly, except garlic and onion. Beat mixture into mayonnaise, adding garlic and onions last.

Makes 1 1/2 Cups