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Remoulade Sauce

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B12, C
    MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup chopped green onions or scallions (green part only)

    2. 2 teaspoons chopped garlic

    3. 1 tablespoon prepared horseradish

    4. 2 tablespoons Creole or whole-grain mustard

    5. 2 teaspoons yellow mustard

    6. 3 tablespoons ketchup

    7. 1 teaspoon hot sauce

    8. 1 teaspoon Worcestershire sauce

    9. 2 tablespoons fresh lemon juice

    10. 1 large egg

    11. 1/2 teaspoon salt

    12. 1/4 teaspoon cayenne

    13. 3/4 cup vegetable oil

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Yield : about 2 cups

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