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Remoulade

Yet another Emeril Lagasse recipe with a thousand ingredients. Too bad it’s delicious dang it.

Remoulade

  • ¼ c chopped green onion
  • 2 t chopped garlic
  • 1 T prepared horseradish
  • 2 T whole-grain mustard
  • 2 t yellow mustard
  • 3 T ketchup
  • 1 t hot sauce
  • 1 t Worcestershire sauce
  • 2 T lemon juice
  • 1 egg
  • ½ t salt
  • ¼ t cayenne
  • ¾ c vegetable oil

Blend all ingredients, except oil, and process until smooth (about 30 sec). With motor running, slowly pour in the oil through the feed tube. Transfer emulsion to a container, cover, and chill 1 hour before using (24 hours best).

~✿♥✿~

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