Szechwan Remoulade

Total Time:
20 min
Prep:
20 min

Yield:
about 2 cups

CATEGORIES
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dry mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • 1/2 cup celery, minced
  • 1/2 cup scallions, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup parsley, chopped
  • 1 tablespoon wasabi powder
  • 1 tablespoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 cup heavy mayonnaise
Directions

Whisk together the mustards and vinegar in a mixing bowl, gradually add the oil, stirring constantly to ensure no separation of oil and vinegar. Stir in remaining ingredients. Add salt and pepper to taste.

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    Classic Remoulade Sauce

    Recipe courtesy of Emeril Lagasse