Remoulade Sauce

Total Time:
20 min
Prep:
20 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley leves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper
Directions

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.


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4.5 41
This is AWFUL. All of those lovely ingredients are so over powered by the mustard that you might just as well just serve mustard. Very disappointing. item not reviewed by moderator and published
Great remoulade...but who has Creole whole-grain mustard? Any whole grain mustard will be fine. Thanks for the recipe. item not reviewed by moderator and published
I used half vegetable oil- half mayonnaise... Recipe came out great, however, it is a little tangy so I would recommend cutting back on some of the mustard or adding it a little at a time at the end.. Very easy to make!! item not reviewed by moderator and published
Wonderful and versatile sauce. I love it and any recipe I get from Emeri, it has been a true delight for my family and friends. I wish he would open his restaurant back in Miami. item not reviewed by moderator and published
This recipe is lauded but when I made it as stated, it was way too acidic. I had reduced the recipe ingredients by half: I didn't need 3 cups of Remoulade sauce. I discarded half of that, then added mayonnaise, more ketchup, half and half, and sugar to adjust the remainder of the "original recipe." One quarter of the original ingredients salvaged to get to merely okay: this recipe is nothing extraordinary. item not reviewed by moderator and published
This is delicious my family liked it!! item not reviewed by moderator and published
Amazing food i love it ! item not reviewed by moderator and published
i made this without any of the veg and added about 1/4 cup mayo. it was delicious! Next time i'll try it with the veg and slightly less mustard. we put it on shrimp poboys but i'm looking forward to putting it on my turkey sandwiches for lunch! item not reviewed by moderator and published
This has far too much mustard in it. I made it to use with a Shrimp Boil that I did for a New Years Party. There were 10 people there and no one like it. I threw it away after the party. I like many of Emeril's recipes but not this one. Donald item not reviewed by moderator and published
If you combine all the ingredients except the oil, you can add an egg yolk then drizzle the oil in to get a thicker sauce without adding mayo. Try dipping blanched asparagus in it! item not reviewed by moderator and published
that's actually how you make homemade mayo. much better than the store bought kind! item not reviewed by moderator and published

Not what you're looking for? Try:

Classic Remoulade Sauce

Recipe courtesy of Emeril Lagasse