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Remoulade Sauce

Instructions

Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using. Best if used within 24 hours.

Yield: about 2 cups

Ingredients

  • 1/4 cup chopped green onions or scallions (green part only)
  • 2 teaspoons chopped garlic
  • 1 tablespoon prepared horseradish
  • 2 tablespoons Creole or whole-grain mustard
  • 2 teaspoons yellow mustard
  • 3 tablespoons ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3/4 cup vegetable oil

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Table 10