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).
~✿♥✿~
