Author Notes
Say what you may about Emeril but the man knows Cajun food. This recipe is based on the one he provided in his and Marcelle Bienvenu's book Louisiana Real and Rustic. —thirschfeld
Ingredients
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1/2 cup
yellow onion, chopped
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1/2 cup
green onions, chopped
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1/3 cup
celery, diced
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1 tablespoon
garlic, minced
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2 tablespoons
prepared horseradish
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2 tablespoons
French whole grain mustard
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3 tablespoons
yellow mustard
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3 tablespoons
ketchup
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2 tablespoons
Flat leaf parsley, minced
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juice of one lemon
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salt and fresh ground pepper
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3/4 cup
vegetable oil
Directions
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Place everything except the oil into a food processor. Pulse it a few times. Add the oil and pulse a few more times until the oil is blended in and you have a "rustic" but not to rustic, sauce. Don't process it until smooth.
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