Food Network: Classic Remoulade Sauce

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Classic Remoulade Sauce
Recipe courtesy Emeril Lagasse, 2000

Ingredients
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

Directions
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.