Photo: Classic Remoulade Sauce Recipe
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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By ghc1946_4563692
Metairie, LA
on March 21, 2006
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Everything is good about it except I wouldn't use the egg. I can make it to taste great and don't have to incorporate an egg.
By jfranecki_1696327
Hartland, WI
on March 06, 2005
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Easy to make. Fantastic flavor. Also goes well on a ham sandwich!
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