remoulade sauce #2
- Categories
- emeril
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 | eggs |
| 1.00 tablespoon | minced garlic |
| 1 | juice from one fresh lemon |
| 1.00 tablespoon | chopped parsley |
| 2.00 tablespoon | chopped green onions |
| 2.00 tablespoon | chopped celery |
| 1.00 cup | olive oil |
| 1.00 tablespoon | creole or whole-grain mustard |
| 2.00 tablespoon | ketchup |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1⅓ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-16-1998
Recipe by: Emeril Lagasse
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