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Creole Remoulade Sauce

Creole Remoulade Sauce

  • Total Time: 10 minutes
  • Yield: 3 cups


  • 1 large egg yolk
  • 1/2 cup chopped green onions (green and white parts)
  • 1/2 cup chopped yellow onions
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped celery
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped garlic
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil


  • Combine all the ingredients except the vegetable oil in a blender or a food processor fitted with a steel blade and process until combined, about 30 seconds.  With the motor running, slowly pour in the oil and continue to process until fairly smooth, about 30 seconds.

  • Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to one week in the refrigerator.