• Source: Emeril Live EM1C23
• Dish Type: Sauces
• Version: 2 [other versions]

Remoulade

Ingredients

• *1 egg
• Juice of 1 lemon
• 1/4 cup chopped onions
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1 tablespoon prepared horseradish
• 3 tablespoons Creole or whole grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley
• Salt
• Cayenne pepper
• Freshly ground black pepper
• 1 cup olive oil

Instructions

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if necessary.

Yield: about 2 cups

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."