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Remoulade

By

Emeril Lagasse "Louisiana Real & Rustic" cookbook

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Rate this recipe 4/5 (1 Votes)
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Ingredients

  • 1/4 cup lemon juice
  • 3/4 cup olive oil
  • 1/2 cup roughly chopped onions
  • 1/2 cup chopped green onions
  • 1/4 cup chopped celery
  • 2 Tbs chopped garlic
  • 2 Tbs prepared horseradish
  • 3 Tbs whole grain mustard
  • 3 Tbs yellow mustard
  • 3 Tbs ketchup
  • 3 Tbs chopped parsley
  • 1 tsp salt
  • 1/2 tsp Tabasco
  • 1/8 tsp fresh ground black pepper

Details

Preparation

Step 1

Add all ingredients to food processor bowl and process until smooth (30 seconds) scraping bowl once. Can be refrigerated several days.

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