Remoulade sauce #2

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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