Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Remoulade Sauce

Recipe from: Louisiana Real and Rustic by Emeril Lagasse

¼ cup fresh lemon juice
¾ cup vegetable oil
½ cup chopped onion
½ cup chopped green onions
¼ cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.


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