Remoulade Sauce

Recipe Ingredients

1/4 cup	59ml	Fresh lemon juice
3/4 cup	177ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Prepared horseradish
3 tablespoons	45ml	Creole or whole-grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped parsley
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cayenne pepper
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Put all the ingredients in a food processor and process for 30 seconds or so. Use immediately or store for future use. Will keep for several days in an airtight container in the refrigerator.

Yields 2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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