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Remoulade Sauce (Emeril Lagasse) Recipe

Ingredients

How to make it

  • 1. Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.
  • 2. Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (store in an airtight container, this sauce will keep refrigerated for up to 5 days.)

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The Cook

Semigourmet53 Duluth, Georgia

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