Remoulade

Yield: 4 servings

Measure Ingredient
2 Eggs*
1 tablespoon Minced garlic
Juice from one fresh lemon
1 tablespoon Chopped parsley
2 tablespoons Chopped green onions
2 tablespoons Chopped celery
1 cup Olive oil
1 tablespoon Creole or whole-grain
Mustard
2 tablespoons Ketchup
Salt and pepper

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.

Yield: 1⅓ cups

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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