Remoulade Sauce

By • August 14, 2012 0 Comments

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


Serves 20

  • 1/2 cup yellow onion, chopped
  • 1/2 cup green onions, chopped
  • 1/3 cup celery, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons prepared horseradish
  • 2 tablespoons French whole grain mustard
  • 3 tablespoons yellow mustard
  • 3 tablespoons ketchup
  • 2 tablespoons Flat leaf parsley, minced
  • juice of one lemon
  • salt and fresh ground pepper
  • 3/4 cup vegetable oil
  1. 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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