Classic Remoulade Sauce


Yield:
about 2 cups

CATEGORIES
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.

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