Remoulade Sauce I

Recipe Ingredients

2		Eggs
1 tablespoon	15ml	Minced garlic
		Juice from one fresh lemon
1 tablespoon	15ml	Chopped parsley
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Chopped celery
1 cup	237ml	Olive oil
1 tablespoon	15ml	Creole or whole-grain mustard
2 tablespoons	30ml	Ketchup
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 1 1/3 cups of sauce.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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