1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 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 leaves. [First batch on 9/20/2015 we used Celantro]
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 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.
(c) 1996 Emeril Lagasse, Louisiana Real and Rustic. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe2.html?oc=linkback
- First tasting was the afternoon of the morning we made it. Mustard totally dominates and is too much as a sauce. Maybe it will tone down with aging. We thought it could be great as a crust for pork tenderloin.
- 9/22/2015 – Due to too much mustard and not the full flavor Mary had added 1/2C of mayo and about one heaping T of capers. On this date it was perfect.