Remoulade

Remoulade

Yet another Emeril Lagasse recipe with a thousand ingredients. Too bad it’s delicious dang it!

¼ c chopped green onion
2 t chopped garlic
1 T prepared horseradish
2 T whole-grain mustard
2 t yellow mustard
3 T ketchup
1 t hot sauce
1 t Worcestershire sauce
2 T lemon juice
1 egg
½ t salt
¼ t cayenne
¾ c vegetable oil

Blend all ingredients, except oil, and process until smooth (about 30 sec). With motor running, slowly pour in the oil through the feed tube. Transfer emulsion to a container, cover, and chill 1 hour before using (24 hours best).

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