Photo: Remoulade Sauce Recipe
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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By manderlay_5517111
SWISHER, IA
on May 26, 2013
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I needed to use up some crab cakes purchased at my local food coop. I thought they may have lost some of their flavor so I thought a romoulade would wake them up. I agree with all of the other comments. Lots of ingredients, but so easy to make. So many flavors, layer after layer, not too spicy, not too rich - simply perfect! I am planning to have boiled shrimp later this week to not waste a drop. I agree that this would be heavenly on anything. p.s. I also used Grey Poupon whole grain mustard because that is what I had on hand.
By thenIsaid
Indianapolis, IN
on July 23, 2012
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A treat with any seafood! I reduced the oil and added capers. Magnifique!
By Okitsme
South of the Ma...
on July 01, 2012
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Excellent! Perfect! Wonderful! I made this tonight to go with Cajun Grilled Shrimp for dinner. The only change I made was to use Dijon mustard instead of the Creole mustard. This is better than the Remoulade at a well renowned Cajun restaurant about 30 miles East of here. Thanks Emeril!
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